Include  in  your  next  order  for  our  "goods,  a  case  or  so  of 


WITH    CEbERY 

A  Most  Popular  Drink  at  the  Soda   Fount  and  the   Finest 

NERVE    TONIC 


As    a 


SPEEDY  RELIEF 

FOR 

NERVOUS 
HEADACHE 


IN    EXISTENCE, 

it   Jias    no    Equal 


THE  GREATEST 
THIRST-QUENCHER 

IN 
THE  WORLD 


PHOSPHOGUARANA   FOR   HOME   USE 


»'ut  up  in  Quart  Bottles,  packed  one  dozen  in  a  case;   price,  $6  per  dozen,  $72 

per  gross.    It  is  very  fine  mixed  with  Ice  Water.    Retail  price, 

$1  a  Bottle;  twenty-five  drinks  in  each  bottle. 

"P.  G,"  is  a  great  seller  and  will  increase  your  sales  at  the  Fountain  50  per  cent 

at  least.    Nervous  people  will  come  like  clock  work  three  (3)  times 

a  day  for  their  drink,  when  they  once  learn  its  value. 

MANUFACTURED  BY 

BEACH  &  CLARRIDGE 

52  TO  58  EASTERN  AVENUE,  -  BOSTON.  MASS. 

AND 

THE  VICTOR  BAROTHY  BOTTLERS  SUPPLY  CO. 

409  Dearborn  Street,  CHICAGO. 

LIBRARY 

UNIVERSITY  0V  CALIFORNIA 


IMPORTANT. 


I  would  call   the  attention  of    the  dispensers 
who  propose  using  or  trying  my  formulas  to  the 
fact  that  the   vital    points,  and    the  ones  to  be 
looked  after  first,  will  be  found  in 
No.  13      How  to  draw  a  glass  of  soda. 
No.  1 6     In  regard  to  serving  still  drinks. 
No.  21     About  using  shaved  ice  in  soda. 
No.  26     About   the    lining   of    portable    fount- 
ains. 

No.  27     List  of  drinks. 
No.  28     The  base  of  all  flavored  syrups. 
No.  29     Simple  syrup. 
No.  30     Gum  foam,  best  in  the  world. 
No.  31      Fruit  acid. 
No.  32     The  art  of  mixing. 
No.  101    Egg  drinks,  and  how  made  correctly. 

Unless  the  instructions,  as  given  in  above 
numbers,  are  carried  out  in  the  start,  my  book 
will  be  of  no  use  to  you.  It  is  the  little  points, 
which  seem  insignificant  at  first,  that  are  essen- 
tial to  the  success  and  reputation  of  a  soda  dis- 
penser. 


DRINKS,  WHICH  IF  PROPERLY  SERVED  AND 

PUSHED  WILL  MAKE  YOU  BOTH  MONEY 

AND  REPUTATION. 


STILL  DRINKS 

(For  Quenching  Thirst.) 

SAXE'S  BLOOD  ORANGE  PHOSPHATE 

(The  finest  in  America.) 

RASPBERRY  CORDIAL 

(Made  from  my  Formula  is  sure  to  draw  and  hold  trade.) 

GINGER  FRUIT 

(Very  cooling  and  refreshing.) 

KLUB  SODA 

(Popular  with  the  men.) 

SAXE'S   PHOSPHO-GUARANA 

(Great  nerve  and  brain  tonic,  also  speedy  relief  for  nervoui  headache.) 

BELFAST  GINGER  ALE 

(Perfect.) 

THE  GREAT  VITALIZERS. 

Egg  FIJPP  EgR  Calisaya  Egg  Nog  Egg  Phosphate 

Egg  Lemonade         Boston  Flip  Golden  Ade  Silver  Ade* 


Mint  Freeze  Razzle  Dazzle  Pine-apple  Smash          Pineapple  Glace 

Floating  Island     Cream  Shake  Almond  Sponge  Flowing  Stream. 

The  above  are  extra  fine  drinks  when  made  and  served  properly, 

but  are  not  by  any  means  the  only  good  formulas  in  the  book. 

• 


"  Soda  "  Water  Apparatus  and  Machinery. 
New  and  Second-Hand. 

Bargains  in  Fountains,  Copper  and  Steel 
Oils,  Essences  and  Colorings. 

Repairs  made  promptly. 
THE  VICTOR  BAROTHY  BOTTLERS  SUPPLY  CO. 

409  Dearborn  Street,    Chicago. 


r 


SAXE'S  NEW  GUIDE, 


—  OR  — 


HINTS  TO  SODA  WATER  DISPENSERS. 


AND 


FORMULA 


FOR    THE    MANUFACTURE    ANU    DISPENSING    OF    ALL    CARBONATED     DRINKS,    CONTAINING 

FULL   AND    EXPLICIT    DIRECTIONS    FOR    MAKING     ALL     THE     LEADING 

POPULAR    DRINKS  OF  THE  AGE,  AND  GIVING  AIY 

Private  Formulae  for  Fancy  Syrups  and  Fancy  Mixed  Drinks, 

CONTAINING    VALUABLE    INFORMATION     ON     ALL    SUBJECTS    CONNECTED    WITH    THE    SODA 

BUSINESS,     WHICH    WAS   OBTAINED    BY   ACTUAL    EXPERIMENT    AND     LONG    STUDY, 

COVERING    A    PERIOD    OF    SEVENTEEN     YEARS,    TWO    OR    THREE    OF    THE 

FORMULA   CONTAINED    IN   THIS   WORK  ALONE    BEING   WORTH   TO 

THE    DISPENSER    DOUBLE   THK    COST   OF   THE    BOOK. 


,  $3.00, 

THIRD  EDITION. 
BY 

D.    W.   SAXE, 


CHICAGO: 
THE  SAXE  GUIDE  PUBLISHING  CO.,  PUBLISHERS. 

1894. 

LIBRARY 

UNIVERSITY  OF  CALIFORHJA 
DAVIS 


Entered  according  to  act  of  Congress  in  the  year  1890,  by 

DEFOREST  W.  SAXE, 
In  the  Office  of  the  Libarian  of  Congress. — All  rights  reserved. 


W.  P.  DUNN  CO.,  PRINTERS, 
CHICAGO. 


TO    DISPENSERS 
USING   SAXE'S   GUIDE, 


For  the  benefit  of  our  patrons,  and  especially  those  who 
are  apt  to  think  that  a  work  of  this  kind  is  simply  an  Adver- 
tising Scheme  to  push  some  special  make  of  Juices  and 
Extracts,  we  would  say:  This  book  is  gotten  up  especially 
for  the  benefit  of  our  patrons,  and  we  have  been  extremely 
careful  not  to  use  its  pages  to  advance  the  sale  of  any  one 
make  of  goods  over  another. 

In  a  very  few  formulas  we  are  obliged  to  specify  whose 
Extracts  to  use  simply  because  no  one  else  makes  the  goods 
to  produce  the  results,  and  we  do  it,  not  to  help  the  manu- 
facturer, but  to  save  our  customers  the  trouble  and  time  in 
writing  us  for  information  in  regard  to  the  matter.  Such 
formulas  are  rare  in  this  work,  and  whenever  our  patrons 
feel  that  they  do  not  care  to  order  the  goods  to  make  these 
drinks,  they  can  leave  them  off  their  list  and  still  have 
more  first-class  formulas  than  they  can  use  in  one  season. 
We  specify  no  special  brand  of  Fruit  Juices,  but  advise  our 
customers  to  be  exceedingly  careful  to  buy  the  best  in  the 
market  or  make  their  own. 

THE  SAXE  GUIDE  PUBLISHING  CO. 


SAXE'S  NEW  GUIDE, 


OR 


THIRD   EDITION. 


INTRODUCTORY. 


In  compiling  this  book  of  formulas  (which  is 
my  second  edition,  the  first  having  been  pub- 
lished in  1890),  it  is  my  aim  to  not  only  give,  in 
as  concise  form  as  possible,  all  my  practical  work- 
ing receipts  for  making  syrups  and  fancy  mixed 
drinks,  but  also  all  the  latest  and  best  formulas  I 
have  created,  as  well  as  those  obtained  from  out- 
side sources,  which  are  popular  with  the  trade, 
not  only  here  in  Chicago,  but  elsewhere.  I  have 
obtained  the  formulas  for  making  a  few  of  the 
popular  drinks  contained  in  this  book,  from  some 
of  our  most  eminent  dispensers  of  the  "  cooling 
draught;"  but  the  greater  part  of  them  are  of  my 
own  creation,  based  upon  long  and  careful  study 


4  SAXES    NEW    GUIDE. 

and  practical  experiment,  covering  a  period  of 
over  seventeen  years,  to  produce,  at  the  lowest 
possible  cost,  the  best  results. 

I  have  tried  as  far  as  possible  to  overcome  the 
obstacles  usually  found  in  the  ordinary  formulas 
for  making  syrups,  where  the  author  is  apt  to 
have  lost  sight  either  of  the  cost  of  the  finished 
syrup  or  the  unnecessary  time  and  trouble 
required  in  manipulating  same. 

The  best  proof  I  can  offer  of  the  superior 
quality  of  the  syrups  made  from  the  enclosed 
formulas  is  that  they  are  in  use  now  at  my  own 
fountains  and  that  customers  will  walk  four  or 
five  blocks  out  of  their  way  and  past  other  fount- 
ains to  get  a  drink  of  my  soda. 

On  the  following  pages  I  give  a  short  sketch  of 
my  experience  in  the  manufacture  and  sale  of  car- 
bonated drinks  covering  a  period  of  seventeen 
years,  giving  information  in  regard  to  charging 
fountains,  how  to  make  the  best  carbonated  waters, 
and  showing  the  saving  in  cost  to  the  dispenser. 
I  do  this  simply  to  show  parties  who  have 
fountains  and  who  are  skeptical  in  regard  to 
the  profit  derived  in  the  sale  of  carbonated 
drinks,  that  if  properly  attended  to  and  carefully 
managed,  they  can  make  their  soda  business  a 
feature  of  no  small  importance  and  besides  draw 
other  trade,  which  they  probably  never  would  get 
without  the  aid  of  the  soda  fountain. 


SAXE  S    NEW    GUIDE.  5 

If  this  little  "  work  "  should  fall  into  the  hands 
of  some  druggists  and  dispensers  of  soda  water 
(as  I  have  no  doubt  it  will)  who  have  had  a  similar 
experience,  and  are  familiar  with  the  facts  con- 
tained in  the  following  pages  of  "My  Experi- 
ence," I  trust  they  will  pass  on  without  comment 
to  the  formulas,  and  it  may  be  possible  that  they 
will  find  at  least  a  few  which  are  new  to  them, 
and  which,  if  given  a  fair  trial,  will  prove  of  some 
benefit.  At  any  rate  the  book  can  do  them  no 
harm,  and  as  it  is  published  more  for  the  benefit 
of  the  dispenser  who  has  never  had  a  chance  to 
thoroughly  study  the  inside  workings  of  the  soda 
business,  I  shall  be  content  if  it  reaches  the  latter 
class  and  is  of  any  benefit  to  them. 

With  best  wishes  to  all  dispensers  who  may 
have  the  fortune,  or  misfortune,  to  read  my 
book,  I  am, 

Very  truly  yours, 

D.  W.  SAXE,  the  Author. 
Published  by  the  Saxe  Guide  Pub.  Co. 

Chicago,  111. 


THE  AUTHOR'S  EXPERIENCE. 


In  the  fall  of  1879  I  purchased  the  bankrupt 
stock  of  drugs  in  the  old  "  Snowden  Drug  Store," 
corner  of  Thirteenth  and  Farnam  streets,  Omaha, 
Neb.  I  paid  for  the  same  fifty  cents  on  the  dol- 
lar, which  was  all,  if  not  more,  than  it  -was  worth, 
as  the  stock  had  been  invoiced  high,  and  on  ac- 
count of  the  store  having  been  closed  for  about 
three  months  previous  to  my  purchase,  I  could 
not,  of  course,  depend  on  much  of  my  predeces- 
sor's trade.  After  paying  for  the  stock  and  tak- 
ing possession  of  the  store,  I  found  that  I  had 
very  little  cash  left  and,  being  almost  a  stranger 
in  Omaha  and  quite  young  (barely  twenty-one) 
for  such  an  undertaking,  I  found  it  rather  diffi- 
cult to  establish  my  credit  on  the  start.  That 
fall  and  the  following  winter  were  "hard  times" 
for  me,  and  in  the  spring,  although  I  had  tried 
every  way  imaginable  to  keep  expenses  as  low  as 
possible,  I  found  I  was  slowly  running  behind 
hand,  and  unless  I  made  some  lucky  move  soon, 
I  could  not  hold  out  long. 


SAXES    NEW  GUIDE.  7 

I  had  spent  about  five  years  in  the  drug  busi- 
ness in  the  East,  previous  to  my  coming  to  Oma- 
ha, and  had  always  taken  great  pride  and  inter- 
est in  making  the  best  soda  water  in  the  town 
where  I  was  located,  and  while  there  had  always 
enjoyed  the  cream  of  the  trade  in  that  line. 

At  the  time  I  started  in  business  in  Omaha  the 
population  of  the  city  was  estimated  at  21,000. 
I  found  on  investigation  that  the  druggists  gen- 
erally up  to  that  time  had  paid  very  little  atten- 
tion to  the  sale  of  soda  water  and,  in  conse- 
quence, sold  very  little,  even  in  the  hottest 
weather.  I  found  one  exception  to  the  rule, 
however,  and  that  was  in  the  person  of  John  W. 
Bell,  the  genial  and  courteous  druggist  on  Tenth 
street,  near  the  U.  P.  Depot.  He  seemed  to 
realize  the  fact  that  it  paid  to  make  good  soda, 
and  to  give  that  part  of  his  business  as  much  of 
his  personal  time  and  attention  as  he  could  spare 
from  his  other  duties.  In  consequence  he  had 
a  very  nice  soda  trade  and  without  doubt  made 
by  far  the  finest  carbonated  drinks  in  the  city. 

After  thinking  the  matter  over  for  some  time, 
I  came  to  the  conclusion  that  if  my  friend  Bell, 
located  as  he  was  at  that  time  away  several  blocks 
from  the  business  part  of  the  city,  could  capture 
all,  or  nearly  all,  of  the  soda  trade  by  simply 
making  better  drinks  than  any  one  else  in  the 
business,  I  would  see  what  I  could  do  in  a  much 


8  SAXE'S  NEW  GUIDE. 

better  location.  Accordingly  on  the  2ist  of 
April,  i88oy  I  opened  up  the  little  fountain  in 
my  store,  which  I  had  purchased  with  other 
"traps "in  the  Snowden  bankrupt  stock.  The 
apparatus  was  a  small  one  with  one  soda  draught 
tube,  two  minerals,  and  eight  syrup  cans,  hold- 
ing one-half  gallon  each,  capacity  for  cooling 
about  fifty  pounds  of  ice ;  apparatus,  I  believe, 
cost  originally  $300. 

I  took  particular  pains  my  first  season  to  serve 
good  soda,  and  gave  the  business  my  personal 
attention,  as  I  have  always  done,  when  not  oth- 
erwise engaged,  and  although  that  summer  was 
rather  cool,  and  on  account  of  it  being  my  first 
season  in  the  business,  it  took  some  time  to  es- 
tablish a  reputation.  Still  I  sold  between  the 
months  of  April  and  October  $1,094.80  worth  of 
soda,  which  was  about  $700.00  more  than  had 
ever  been  sold  in  the  store  by  rny  predecessor. 
I  kept  a  separate  book  for  my  soda  sales,  and 
expense  of  running  fountain,  and  the  expense 
for  that  season  including  soda,  boy,  ice,  syrups, 
cream,  breakage  and  all  other  expense  of  running 
fountain  amounted  to  $545.12,  leaving  me  a  net 
profit  of  $549.68,  a  little  over  100  per  cent, 
profit. 

This  encouraged  me,  and  I  determined  to 
make  a  still  greater  effort  the  next  season  and 
see  if  I  couldn't  double  my  sales.  I  opened  my 


r1 
p 
*n 

CfQ 
fT> 

n 

3 
O 
•O 

H 
o 

T3 


SAXES    NEW  GUIDE.  9 

fountain  the  following  season,  1881,  April  26th, 
and  closed  October  nth.  It  turned  out  to  be 
an  exceedingly  warm  summer,  and  with  a  little 
advertising  in  the  way  of  an  illuminated  sign  in 
my  window  and  one  outside  in  front  of  the  store, 
and  a  thousand  or  so  quarter  sheet  posters  stuck 
up  on  the  bill  boards  around  town,  I  succeeded 
in  surpassing  my  most  sanguine  expectations,- 
selling  that  season  $2,786.05  ;  expense  of  selling 
same  $1,325.10,  leaving  a  net  profit  of  $1,460.95. 
We  had  no  water-works  in  Omaha  at  that  time, 
and  all  the  water  used  for  rinsing  tumblers  and 
cleaning  fountain  had  to  be  carried  two  blocks 
in  pails.  So  when  we  stop  to  consider  the 
amount  of  labor  required  under  the  circumstances, 
with  a  very  small  fountain  and  limited  room  for 
working,  selling  soda,  as  we  were,  at  5  cents  a 
glass,  nearly  $2,800  in  one  season  at  that  time 
was  a  big  soda  business. 

In  the  fall  of  1881  I  rented  the  corner  store 
under  Boyd's  Opera  House,  Fifteenth  and 
Farnam,  two  blocks  west  of  my  old  location, 
and,  as  I  was  fitting  up  the  new  store  in  nice 
shape,  I  decided  to  buy  a  new  fountain  and 
made  arrangements  for  more  room  and  better 
facilities  for  my  fast  increasing  soda  business. 
In  the  spring  I  put  in  a  good  sized  counter 
apparatus  and,  as  I  had  plenty  of  room  for 
manufacturing  the  carbonated  waters*  I  decided 


IO  SAX  ES    NEW  GUIDE. 

also  to  buy  a  generator.  Up  to  this  time  I  had 
always  had  my  fountains  charged  at  the  bottling 
works,  paying  12^  cents  per  gallon  for  same. 
After  studying  up  the  matter  thoroughly,  I 
made  up  my  mind  I  could  save  from  25  to  50 
per  cent,  by  charging  my  own  fountains.  So  I 
purchased  with  my  new  apparatus  a  small  Gene- 
rator,  and  began  doing  my  own  generating  That 
season  was  a  bad  one,  being  cold  and  rainy 
most  of  the  time  during  the  best  three  months 
of  the  season,  May,  June  and  July,  conse- 
quently my  soda  trade  suffered  and  the  sales 
were  less  than  the  year  before,  amounting 
only  to  $2,626.00  but  the  expense  was  much 
less  (on  account  of  our  charging  our  own  founts), 
being  only  $1,063.91,  which  left  a  clean  profit  of 
$1,562.09.  Showing  that  while  the  sales  were 
short  nearly  $200.00  from  the  year  previous,  yet 
the  profit  was  over  $100.00  more. 


NO.  2. 

In  the  winter  of  1887,  on  account  of  my  fast 
increasing  soda  trade,  and  a  desire  to  know  just 
what  could  be  done  in  that  line,  with  better  facil- 
ities and  more  show,  I  bought  a  1 5-foot  Canopy 
Top  Apparatus,  one  of  the  first  ever  intro- 
duced in  the  West.  I  spent  considerable  time 


SAXES    \K\V  GUIDE.  II 

in  having  this  apparatus  arranged  for  con- 
venience, and  in  getting  up  new  drinks  to  open 
with,  and  I  also  secured  the  services  of  a  first- 
class  soda  expert,  to  open  with.  Up  to  this 
time  we  had  never  drawn  cold  soda  in  the  winter, 
and  my  largest  soda  sales  for  the  season  just  past 
were  about  $4,000.  I  opened  my -new  apparatus 
on  February  ist,  with  a  list  of  cold  drinks  num- 
bering about  125,  and  also  a  few  hot  drinks. 
The  new  apparatus,  new  drinks,  and  soda  men 
in  white  coats  and  aprons,  proved  a  drawing 
card,  and  during  the  twenty-eight  days  of  that 
month  my  soda  cales  amounted  to  $1,410,  or  an 
average  of  about  $50  a  day,  and  for  the  year, 
from  February  i,  1887,  to  February  i,  1888, 
a  little  over  $8,000,  or  just  about  double  what  I 
had  ever  sold  in  any  preceding  year.  During 
the  following  three  years,  1888,  '89  and  '90,  I 
sold  $44,950  worth  of  soda,  or  an  average  of 
about  $  15,000  a  year. 


NO.  3. 

Many  people  claim  that  a  small,  neat  appara- 
tus, with  good  attendance  and  good  drinks,  is  all 
that  is  necessary,  and  that  it  does  not  pay  to  have 
so  much  cash  tied  up  in  a  large  apparatus.  My 
experience  has  been  that  it  is  best  to  keep  up 
with  the  times  in  the  soda  business,  as  well  as 


I?  SAXES    NEW  GUIDE. 

in  other  branches  of  trade,  and  while  one  may 
be  able  to  draw  a  good  glass  of  soda  from  an 
old-fashioned  apparatus,  still  people  like  to  drink 
at  a  fine,  elegant  fountain  best,  provided  the 
drinks  and  service  are  first-class. 

The  great  mistake  nine-tenths  of  the  druggists 
and  confectioners  make  is  in  buying  a  large,  fine 
apparatus,  and  then  expecting  it  to  run  itself, 
never  changing  the  drinks,  or  trying  to  intro- 
duce anything  new  or  novel.  This  won't  do,  for 
the  trade  naturally  expect  new  drinks  and  better 
service  with  a  new  apparatus.  I  do  not  mean  by 
new  drinks  that  it  is  necessary  to  buy  every  patent 
drink  on  the  market,  but  get  them  up  yourself, 
and  save  the  manufacturers  and  jobbers'  profit. 
You  will  find  by  figuring  on  the  cost  of  my 
formulas,  as  given  in  this  book,  that  the  average 
cost  of  the  finished  syrups  is  from  45  to  55  cents 
per  gallon,  figuring  granulated  sugar  at  5  cents 
per  pound. 


NO.  4. 

t 

It  is  not  necessary  to  make  all  the  drinks  given 
in  this  book  to  start  with,  but  select  from  the  list 
forty  or  fifty  of  the  best  formulas  and  make  them 
up,  and  then,  every  week  or  so,  bring  forward  a 
new  drink  and  advertise  it  a  little.  By  experi- 
ment you  can  soon  tell  which  drinks  suit  your  trade 


SAXE  S    NEW  GUIDE.  13 

best,  and  then  it  will  pay  to  push  them  for  all  they 
are  worth,  making  "  leaders  "  of  a  few  of  the  most 
popular  ones. 


NO.  5. 

I  have  given  the  exact  figures  in  regard  to  my 
soda  trade  from  year  to  year,  simply  to  show  to 
what  extent  the  soda  business  can  be  worked  up 
to  if  the  dispenser  will  only  give  it  the  time  and 
attention  he  does  his  other  business.  Competi- 
tion is  becoming  so  close  in  the  drug  business, 
and  prices  are  being  cut  so  on  all  patents,  and 
on  sundries,  that  the  druggist  stands  little  or  no 
show  of  making  any  money  without  some  spec- 
ialty. So  why  not  make  a  specialty  of  soda 
water,  as  it  is  in  our  line  and  nearly  every  body 
has  invested  in  a  soda  fountain  from  one-eighth 
to  one-fourth  of  his  entire  capital. 

I  sold  out  my  business  in  1891,  in  Omaha,  and 
came  to  Chicago,  for  the  purpose  of  pushing  my 
Guide,  and  also  because  the  field  is  larger  for  the 
soda  business  generally.  During  the  summer  of 
1892,  I  had  several  soda  stands  in  different  parts 
of  Chicago,  and  did  a  thriving  business. 

When  I  first  opened  my  apparatus  in  Chi- 
cago, (in  my  principal  place)  I  pyt  in  two  of 
my  old  experts  who  had  been  with  me  in 
Omaha,  and  who  had  learned  (under  my  in- 
struction) my  way  of  serving  cftinks,  and  of 


!4  SAXE'S  NEW  GUIDE. 

catering  to  the  taste  of  the  people.  We  put 
on  the"*  same  list  of  drinks  that  we  had  in 
Omaha,  adding  a  few  new  leaders,  (which  are 
all  given  in  this  work,  as  well  as  the  old  re- 
liable ones)  and  in  a  very  short  time  we  had 
the  finest  trade  in  Chicago  coming  to  our 
place  for  drinks.  Many  came  at  first  just  to 
see  my  men  mix  drinks,  but  they  soon  found 
out  that  I  not  only  had  the  best  dispensers 
in  the  city,  but  also  the  most  delicious  drinks 
in  the  country. 

This  stand  is  located  at  the  N.  W.  cor.  of  State 
and  Randolph  sts.,  a  little  out  of  the  way  for 
transient,  and  yet  we  have  a  regular  trade  now  that 
will  walk  two  or  three  blocks  out  of  their  way  to 
get  our  soda.  It  has  been  a  soda  stand  for  years, 
but  very  little  soda  had  been  sold  there  till  I  took 
possession,  simply  because  it  had  not  been 
properly  pushed. 

One  drink  alone  I  will  mention  here  as  having 
helped  very  materially  to  build  up  my  trade  and 
establish  our  reputation  in  Chicago,  and  that  is 
Saxe's  Blood  Orange  Phosphate,  a  simple  drink, 
quickly  served,  and  as  quickly  drank,  and  afford- 
ing a  larger  per  cent  of  profit  at  five  cents  a  glass, 
than  ice  cream  soda  at  ten  cents.  I  have  never 
yet  seen  an  Orange  Phosphate  that  would  hold 
the  trade,  and  bring  people  out  of  their  way  to 
drink,  like  my  own,  and  it  is  a  very  hard  drink  to 
copy,  unless  you  have  the  formula  for  making  it. 


SAXE'S    NEW  GUIDE.  15 

I  paid  $25.00  for  this  receipt  in  Boston  several 
years  ago,  and  it  has  been  worth  ten  times  its 
cost  to  me.  It  is  especially  valuable  to  a  dis- 
penser who  is  doing  a  large  soda  trade  in  a  limited 
space,  for  the  reason  that  it  can  be  served  so 
quickly,  and  customers  waste  no  time  in  drinking 
it,  thus  making  room  for  others,  while  the  njckels 
accumulate  in  the  cash  drawer  much  faster  than 
when  serving  ice  cream  soda,  which  takes  so  long 
to  serve,  and  also  to  drink. 

My  advice  is,  educate  your  trade  to  drink  some- 
thing else  besides  ice  cream  soda,  unless  you 
want  to  make  an  ice  cream  parlor  of  your  store. 

On  the  following  pages  you  will  find  a  few 
instructions  in  regard  to  running  a  generator  and 
how  to  make  your  carbonated  waters  clear  and 
sparkling,  giving  cost  of  same  as  compared  with 
that  purchased  from  the  bottling  works.  After 
that  comes  my  formulas  for  making  syrups  and 
fancy  drinks,  comprising  a  list  of  about  i  75,  some 
of  which  are  my  choicest  formulas,  and  for  which 
I  have  been  offered  from  $25  to  $50.  I  give  them 
all  in  this  work,  including  such  new  drinks  as  I 
consider  worth  mentioning,  and  trust  that  who- 
ever tries  them  may  meet  with  as  good  success 
as  1  have  done. 

Asking  the  reader's  pardon  for  having  made 
my  "  Experience"  so  long,  I  will  close. 

THE  AUTHOR. 


1 6  SAXE'S  NEW  GUIDE. 

NO.  P>. 

HOW  TO  MAKE  THE  BEST  CARBONATED  WATER 
AT  THE  IX)  WEST  POSSIBLE  COST. 

Each  manufacturer  of  generators  furnishes  a 
book  giving  full  directions  in  regard  to  charging 
fountains,  and  explaining  how  carbonic  acid  gas 
is  obtained  by  the  action  of  the  acid  on  either 
marble  dust  or  soda,  thus  liberating  the  carbonic 
acid  in  a  gaseous  form. 


NO.  7. 

Tuft's  formula  for  charging  30  gallons  water 
at  a  pressure  of  150  pounds  with  the  No.  3  Ster- 
ling generator  is  : 

Bi-Carbonate  Soda     ...      17       Ibs. 

Oil  Vitriol 3       qts. 

Water  in  Alkali  Chamber   .       2^/2 
Water  in  Purifier    ....       2 

Cost,  not  including  labor.  $1.02 


NO.  8. 


I  have  found  by  actual  experiment  that  I  can 
do  better.  By  using  a  little  more  material  I  can 
charge  60  to  65  gallons  of  water  at  the  same 
pressure. 


SAXES    NEW  GUIDE.  17 

My  formula  for  60  gallons  is  : 

Bi-Carbonate  Soda  "Natrona"22       Ibs. 

Oil  Vitriol 3^  qts. 

Water  in  Purifier     ....      2 
Water  in  Alkali  Chamber     .     3 

Cost,  not  including  labor  .  $1.30 


NO.  9. 

It  pays  to  charge  your  own  founts,  especially  if 
you  are  doing  business  in  a  town  where  there  is 
no  bottling  works  and  are  obliged  to  ship  by 
freight  to  some  larger  town  to  have  them 
charged.  The  freight  on  founts  alone  costing 
you  as  much  as  the  soda. 


NO.  10. 
CHARGING  FOUNTS. 

In  charging  founts  great  care  should  be  exer- 
cised in  using  pure  filtered  water  free  from  all 
organic  matter  and  as  cold  as  possible. 

As  it  is  almost  impossible  to  get  pure  water, 
free  from  organic  matter,  it  is  best  in  all  cases  to 
use  a  filter,  for  then  you  know  you  are  all  right, 
and  as  pure  water  is  absolutely  necessary  and 
essential  in  producing  first-class  soda  and  min- 


1 8  SAXE'S  NEW  GUIDE. 

eral  water,  it  is  well  to  give  this  matter  close 
attention,  and  be  sure  you  have  a  good  filter. 

The  Derham  Patent  Verhage  Filter,  made 
of  solid  stone  about  three  inches  in  thickness 
through  which  the  water  passes,  is  in  my  judg- 
ment one  of  the  most  practical  and  economical 
filters  in  use  at  the  present  time ;  simple  in  con- 
struction, easily  cleaned  and  moderate  in  price 
and  will  filter  the  muddiest  waterwithout  the  use 
of  alum. 

In  filling  my  founts  I  have  a  large  tin  funnel 
holding  about  one  and  one-half  gallons  with  a 
piece  of  wire  strainer  soldered  across  the  inside 
about  three  inches  from  the  bottom,  supported  by 
heavy  iron  wire  also  soldered  across  just  under 
the  strainer  and  also  above.  I  then  fill  the  fun- 
nel nearly  full  of  cracked  ice,  through  which  I 
pour  my  filtered  water.  What  are  called  10 
gallon  fountains  hold  about  14  gallons  and  the 
smaller  ones  in  proportion,  room  being  left  for 
agitating  the  carbonated  water.  To  draw  a  nice 
glass  of  soda,  providing  the  syrups  are  good,  it  is 
very  essential  that  the  fountains  should  be  well 
shaken  while  being  charged.  When  your  gauge 
shows  that  you  have  about  180  pounds  pressure 
on,  let  the  gas  over  into  the  fountain  slowly,  agi- 
tating the  same  all  the  time  by  means  of  a 
wooden  rocker.  The  first  time  when  all  the  gas 
has  gone  from  generator  to  fountain  that  can, 


SAXES    NEW  GUIDE.  19 

your  gauge  will  show  that  you  have  probably 
about  75  pounds  pressure  in  the  fountain  ;  turn 
off  the  gas  valve  on  top  of  purifier,  let  down 
more  acid  in  the  alkali  chamber  and  run  up  the 
pressure  again  to  180  pounds,  shaking  fount- 
ain thoroughly  all  the  time.  You  will  find  if 
fount  is  thoroughly  shaken,  that  when  you  let 
over  the  gas  a  second  time,  after  all  has  gone 
over  that  can,  you  still  have  only  about  75  to  80 
pounds  pressure,  showing  that  a  large  per  cent, 
of  the  gas  has  been  absorbed  by  the  water. 
Repeat  the  operation  several  times  until  gauge 
shows  a  second  time  a  pressure  of  150  pounds, 
then  detach  fountain  from  generator,  and  con- 
tinue as  before  with  the  second  fount.  After 
founts  are  charged  keep  them  in  cellar  if  possible, 
or  in  some  cool  place.  When  through  charging 
always  clean  your  generator  at  once  ;  and  leave 
both  the  acid  and  alkali  chambers  about  half  full 
of  water  until  you  are  ready  to  charge  again. 


NO.  11. 
LIQUEFIED  GAS. 

Since  coming  to  Chicago  I  have  tried  the 
liquefied  gas  for  charging,  and  I  find  it  works 
very  nicely.  In  fact,  it  is  so  much  more  conven- 
ient, and  such  a  saving  of  labor,  I  have  discon- 


2O  SAXE  S    NEW  GUIDE. 

tinned  the  use  of  my  generator  altogether.  The 
cost  is  just  about  the  same  as  when  using  a 
generator,  if  you  figure  the  time  and  labor  as 
anything,  and  as  the  machine  takes  up  so  little 
room,  and  is  so  clean,  and  easy  to  charge  with, 
it  is  no  wonder  that  the  liquid  gas  is  becoming 
so  popular.  One  great  advantage  it  has  over  a 
generator,  and  that  is,  that  the  gas  in  passing 
from  a  liquid  to  a  gaseous  state  becomes  very 
cold,  and  chills  the  water  without  having  to  use 
ice,  which  improves  the  quality  of  the  carbon- 
ated water  very  materially. 


NO.  12. 

KEEP  YOUR  APPARATUS  CLEAN  AND  AT- 
TRACTIVE. 

Nothing  adds  more  to  the  reputation  of  the 
dispenser  than  the  fact  that  his  fountain  is  always 
kept  neat  and  clean,  with  a  clean  dispensing 
counter,  clean  glasses,  and  a  clean  boy  with  clean 
hands  in  attendance. 

If  your  business  will  warrant  you  keeping  a 
boy,  or  man,  all  the  time  at  the  fountain,  by  all 
means  have  him  wear  a  clean  white  coat  and 
apron,  and  require  him  to  keep  his  hands  clean. 
Ladies  will  notice  and  appreciate  all  these  little 
things  and  it  will  advertise  your  business. 


SAXE  S    M-:\V   GUIDE.  21 

NO.  13. 

HO W  TO  DRAW  A  GLASS  OF  SODA. 

Never  allow  a  green  hand  to  draw  a  «;lass  of 

o  o 

soda  for  a  lady,  let  him  practice  first  on  himself 
and  then  on  the  small  boy  customer.  Almost 
as  much  depends  on  the  way  a  glass  of  soda  is 
drawn  as  on  the  syrups  and  carbonated  water. 
Always  give  your  customers-  a  good  solid  glass 
of  soda,  with  a  liberal  allowance  of  cream,  top- 
ping off  the  glass  with  a  fine  cream)-  foam. 
Never  ask  customers  if  they  will  have  cream, 
for  half  of  them  don't  know  whether  or  not  they 
want  it.  Give  them  cream  anyway,  unless  they 
request  you  not  to,  for  as  a  rule  it  adds  50  per 
cent,  to  the  quality  of  the  drink.  Even  at  5 
cents  a  glass  you  can  well  afford  to  give  good 
cream  and  draw  a  solid  drink.  I  am  speaking 
of  the  old  reliable  flavors,  of  course,  and  of 
Sweet  Cream.  Not  Ice  Cream. 


NO.  14. 

HOW  TO  DRAW  A  GLASS  OF  ICE  CREAM  SODA. 

Very  few  dispensers  know  how  to  draw  a  glass 
of  ice  cream  soda  properly.  This  may  seem 
strange,  but  nevertheless  it  is  a  fact.  The  usual 
method  is  syrup  first,  ice  cream  next,  then  a 
little  wind  and  water,  that's  all.  This  makes  a 


22  SAXES    NEW   GUIDE. 

very  unsatisfactory  drink,  as  it  is  not  properly 
mixed,  and  cannot  be  properly  mixed  when 
served  in  this  manner,  unless  you  use  a  spoon 
and  make  mush  of  it.  In  drinking  a  glass  of 
soda  served  as  above,  ist  you  taste  wind,  2d 
plain  soda,  3d  ice  cream,  4th  syrup,  all  separate. 
This  leads  the  customer  to  think  that  your  ice 
cream  soda  is  bad,  and  he  goes  out  dissatisfied, 
but  had  you  mixed  the  drink  properly,  using  the 
same  material,  no  doubt  he  would  have  been  well 
pleased. 

I  always  teach  my  soda  men  to  draw  the  syrup 
first,  then  turn  on  the  fine  soda  stream  a  moment, 
then  the  coarse,  and  again  the  fine  till  the  glass 
is  about  one-half  full,  and  the  syrup  is  thoroughly 
mixed  with  the  water,  then  drop  in  the  ice  cream, 
and  top  off  with  the  fine  stream  of  soda.  In 
this  way  you  have  a  glass  of  soda  thoroughly 
mixed,  with  the  ice  cream  in  the  center,  floating 
around,  and  not  adhering  to  the  sides  of  the 
glass.  Try  my  way  and  see  if  your  customers 
are  not  better  satisfied  with  the  result. 


NO.  15. 
STILL,  DRINKS. 

In  drawing  what  are  called  "Still  Drinks"  we 
never  use  cream.  As  a  rule  give  ladies  and 
children  more  syrup  than  you  do  men. 


SAXE  S    NEW  GUIDE.  23 

NO.  16. 
STIL.I,  DRINKS. 

These  drinks  are  made  by  drawing  an  ordinary 
eight-ounce  mineral  glass  seven-eighths  full  of 
plain  soda  and  then  adding  the  syrup,  and  gen- 
erally a  little  acid  phosphate,  stirring  with  a 
spoon. 


NO.  17. 

ALCOHOL,  IN.SODA. 

If  you  have  two  draught  tubes  and  separate 
coolers  for  same,  so  you  can  have  two  fountains 
attached  all  the  time,  add  to  each  i4-gallon  fount- 
ain of  soda  you  intend  to  use  for  your  "foam  " 
drinks,  2  ounces  of  alcohol  or  2  teaspoonfuls  of 
bi-carbonate  of  soda  (I  prefer  the  alcohol),  but 
for  your  still  drinks  use  the  plaia  carbonated 
water. 


NO.   18. 
TO  DRAW  A  SOLID  DRINK. 

In  drawing  a  glass  of  soda,  when  you  put  in 
the  syrup  first,  you  will  find  you  can  draw  a  good 
solid  glassful  much  quicker  by  using  the  fount- 
ain that  contains  the  alcohol,  while  for  still 
drinks  it  is  just  the  reverse. 


24  SAXES  NEW  (iUIDE. 

NO.  19. 
LOOK  OUT  FOR  YOUR  CREAM  CAN. 

Scald  out  your  cream  can  every  time  before 
putting  in  fresh  cream,  and  occasionally  use  a  lit- 
tle sal-soda  in  your  hot  water.  Never  mix  new 
cream  with  the  old,  and  never  substitute  con- 
densed milk  for  the  cream,  unless  you  want  your 
soda  trade  to  die  an  unnatural  death. 

Some  of  the  manufacturers  of  soda  water 
apparatus  recommend  the  use  of  "  condensed 
milk"  where  pure  cream  is  scarce  or  high,  but  I 
would  sooner  pay  $2. per  gallon  for  the  genuine, 
or  else  use  none  at  all,  rather  than  substitute  so 
inferior  an  article. 


NO.  2O. 

HOW  TO  AVOID  THE  DELAY  OF  CHANGING 
FOUNTAINS  IN  A  RUSH. 

If  your  apparatus  is  small  and  you  have  only 
one  draught  tube  for  soda,  purchase  of  any 
manufacturer  of  soda  supplies  what  is  called  a 
"two  (2)  way  cock"  (cost  about -$2),  attach 
same,  under  the  counter,  to  soda  pipe  leading  to 
cooler  in  the  fount,  and  screw  the  plate  which  is 
attached  to  way  cock  tightly  to  side  of  counter. 
At  the  bottom  it  has  two  connections  for  soda 
pipes,  which  are  attached  to  same  and  then  to 
two  fountains  of  soda.  It  has  a  lever  or  switch 


SAXE'S  NEW  GUIDE.  25 

which  can  be  turned  either  to  the  right  or  left,  so 
when  one  fount  of  soda  runs  out,  which  generally 
happens  in  a  rush,  all  you  have  to  do  is  to  turn 
the  switch  and  in  less  time  than  one  minute  you 
can  draw  from  the  second  fount.  After  the  rush 
is  over  and  you  have  time,  you  can  detach  the 
empty  and  replace  with  a  full  fount. 


NO.  21. 

ABOUT  USING  SHAVED  ICE  IN  SODA. 

Many  dispensers  think  it  the  correct  thing  to 
use  shaved  ice  in  soda,  and  accordingly  go  to  the 
expense  of  buying  a  machine  for  that  purpose, 
making  the  soda  boy  nearly  grind  his  arm  off  in 
the  desperate  attempt  to  shave  enough  ice  to 
keep  up  with  the  trade.  This  is  entirely  unnec- 
essary and  in  fact  is  a  detriment,  as  it  detracts 
from,  rather  than  adding  to,  the  quality  of  the 
drink.  It  takes  the  life  all  out  of  the  soda,  leav- 
ing it  flat  and  tasteless.  I  used  an  ice  shave  one 
or  two  seasons  when  they  were  in  style  ;  paid,  I 
think,  $100.00  for  it  and  afterward  sold  it  for 
$15.00. 

If  you  are  buying  a  new  apparatus,  pay  par- 
ticular attention  to  the  coolers,  and  see  that  they 
are  of  the  latest  and  most  approved  style,  and 
you  will  need  no  ice  shaver. 


26  SAXE'S  NEW  GUIDE. 

NO.    22. 
HOW  TO  KEEP  SODA  CXXLD. 

In  putting  ice  on  the  coolers  crush  it  vey  fine 
for  the  first  and  second  layers,  and  after  that  fill 
up  with  pieces  about  the  size  of  a  hen's  egg  or 
a  little  larger,  covering  same  with  a  piece  of 
heavy  cloth  or  bagging,  which  will  help  to  keep 
the  ice  from  melting. 

o 

If  the  ice  is  packed  closely  around  your  pipes 
and  coils,  and  the  cooler  is  kept  full  all  day,  you 
ought  not  to  have  any  complaints  about  your 
soda  not  being  cold  enough.  Occasionally  you 
will  find  a  man  who  will  complain  and  say  your 
soda  is  warm,  but  ten  chances  to  one  he  would 
complain  if  you  put  in  shaved  ice,  complain  of 
its  being  too  cold. 


NO.    23. 

Of  course  if  your  apparatus  is  quite  small  the 
cooling  capacity  must  be  limited,  and  in  case  you 
happen  to  have  an  unusual  rush,  or  your  trade  is 
very  large  anyway,  you  may  nfot  be  able  to  keep 
your  soda  as  cool  as  it  should  be.  In  that  case 
the  only  remedy  I  can  suggest  would  be  to  buy 
a  new  apparatus  to  meet  the  demands  of  your 
trade.  This  is  the  rule  I  have  always  followed. 


S A  X  K  S    X  K  \V  G U I D  E.  2J 

As  my  trade  increases  from  year  to  year  and  I 
find  my  fountain  too  small  to  do  the  work 
required  of  it,  I  sell  the  old  and  purchase  a  new 
one  with  greater  capacity  to  meet  the  wants  of 
my  trade.  Ten  years  ago  when  I  purchased  my 
second  apparatus  I  thought  it  was  large  enough 
to  accommodate  my  trade  for  at  least  the  next 
ten  years,  but  four  years  since  I  was  obliged  to 
throw  it  out  and  buy  the  third  one.  My  new  appa- 
ratus was  made  expressly  for  me,  and  was  built 
according  to  my  own  ideas,  to  dispatch  the 
greatest  amount  of  work  in  the  shortest  possible 
time.  It  is  one  of  the  most  practical  fountains 
ever  made.  Capacity  for  ice  about  700 
pounds.  Capacity  for  syrups  sixty  gallons,  with 
four  draught  tubes  for  soda,  and  four  for  miner- 
als. When  properly  filled  and  packed  with  ice, 
with  four  boys  drawing  soda  at  one  time,  the 
temperature  of  the  soda  is  from  34  to  36  degrees 
above  zero,  and  remains  unchanged,  even  during 
our  greatest  rushes  in  the  hottest  weather.  As 
32  degrees  is  the  freezing  point,  soda  drawn  at 
from  34  to  36  is  cold  enough  for^any  one,  and  we 
never  have  any  complaint. 


SAXE  S    NK\V  GUIDE. 


29 


SAXE'S  SODA  COUNTER  SINK. 

Fig.  i — Top  view;   Fig.  2 — Side  view;  Fig.  3 — End  view. 

Letters  correspond  for  parts  in  each  Fig. 
A — Space  for  bottles  next  to  fine  chipped  ice. 
B — Sheet   copper  division — Top  of  division   2  inches  below  top  of 

sink — Division  perforated. 
C — Space  for  two  pails  of  chipped  fine  ice. 
D — Dam  for  water  to  flow  over  into  waste  pipe. 
E — Brush  glass  washer — Best  for  use. 
F — Sink  for  clean  flowing  w^ter. 
G — Waste  Pipe  at  bottom,  back  of  dam 
H— Hydrant 
I — Rubber  pipe  to  conduct  water  to  bottom  which  flows  up  into  sink 

(see  arrows)  and  over  the  dam.     Carries   away    all   dirt   and 

slime. 
J — Catch  for  water  in  front.     Main  waste  pipe  should  be  4  inches  it? 

diameter  (not  less)  with  trap  below  the  sink. 

K — Waste  pipe  in  sink  connected  from  under  side  with  waste  G. 
L — Partition  in  Ice  box  for  throwing   egg  shells  and    lemon    peel 

through  into  pail  underneath. 


30  SAXE'S  NEW  GUIDE. 

NO.  24. 
RUNNING  WATER  AT  THE  FOUNT. 

If  you  are  doing  business  in  a  town  where 
there  are  water  works  and  good  sewerage  put  in 
a  small  sink  under  your  dispensing  counter  about 
12  inches  deep  with  overflow  about  8  inches 
from  the  bottom,  and  water  faucet  just  over  sink, 
as  low  as  possible,  so  when  turned  on  the  water 
will  not  spatter  ;  then  have  a  corrugated  drainer, 
made  of  copper  or  galvanized  iron,  with  one  end 
resting  just  over  the  edge  of  sink  and  slanting 
in  that  direction  so  it  will  drain  itself.  It  is  very 
hard  to  keep  glasses  clean  without  running  water, 
and  there  is  nothing  that  will  drive  away  a  cus- 
tomer quicker  than  serving  your  drinks  in  dirty 
glasses. 


NO.  25. 

If  flowers  are  plentiful  and  cheap,  a  nice 
bouquet  of  fresh  cut  flowers  on  your  counter 
every  morning  will  add  to  the  appearance  of  the 
surroundings.  In  fact,  any  little  thing  which 
suggests  itself  to  your  mind  that  is  pleasing  to 
the  eye  and  will  beautify  the  appearance  of  the 
fountain  and  dispensing  counter  will  help  to  draw 
trade. 


SAXE'S  NEW  GUIDE.  31 

NO.  20. 

1X)OK  AFTER  THE  RE-JL1NING,  OR  RE-TINNING 
OF  YOUR  FOUNTAINS. 

It  is  very  important  that  you  should  examine 
your  copper  or  steel  founts  at  least  once  each 
year,  to  see  if  they  need  re-lining,  especially  if 
they  are  tin-washed.  After  unscrewing  the  cap 
or  head  of  fount  you  can  easily  ascertain,  by 
means  of  a  lighted  candle  attached  to  a  piece  of 
wire  and  inserted  in  the  opening,  whether  or  not 
the  lining  is  in  good  condition.  When  you  find 
dark  spots  of  a  greenish  tint  in  the  lining,  you 
may  know  that  it  is  unsafe  to  use  the  fount 
longer  until  it  is  thoroughly  overhauled  and 
re-lined. 

Founts  used  for  mineral  water  need  attention 
much  oftener  than  those  used  for  plain  soda. 
The  salts  act  on  the  block  tin  much  quicker  than 
the  carbonic  acid  does. 

The  action  of  the  acid  on  the  copper,  after  the 
lining  is  gone,  forms  verdigris  which,  as  we  all 
know,  is  not  "conducive  to  good  health"  when 
taken  "ad-libitum." 


NO.  27. 
L.IST  OF  DRINKS. 

A  good  plan  to  avoid  answering  innu 
questions  as  to  what  drinks  you  serve,  affii  the 


32  SAXES    NEW  GUIDE. 

price  of  same,  is  to  make  out  a  complete  list 
giving  price  of  each  drink,  and  have  it  printed 
in  large  type  on  a  neat  piece  of  heavy  card 
board,  which  should  be  suspended  directly  over 
the  dispensing  counter  in  such  a  position  that 
the  customer  can  not  help  seeing  and  reading  it. 


NO.  28. 

THE  BASE  OF  NEARLY  ALL,  FLAVORED 
SYRUPS. 

There  are  three  important  ingredients  which 
should  form  the  base  of  nearly  all  flavored  syrups, 
they  are  : 

Simple  Syrup,    Gum  Foam  and  Fruit  Acid. 


NO.    29. 
SIMPLE  SYRUP. 

Best  Granulated  Sugar     -         -    6  Ibs. 

Pure  Filtered  Water,  enough  for  i  gal. 
Make  by  the  cold  process  of  percolation,  as 
syrup  made  cold  will  keep  longer  than  if  made 
by  heat;  or  a  very  simple  and  convenient  way  of 
making  it  is  to  use  a  lo-gallon  keg  taking  out 
the  head.  Into  this  put  30  pounds  sugar  and 
then  add  water  till  keg  is  half  full,  using  a 
wooden  paddle  to  stir  with,  the  sugar  will  soon 
dissolve  if  stirred  occasionally,  leaving  a  clear, 
nice  syrup.  Strain  before  using. 


SAXES    NEW  GUIDE  33 

NO.    30. 
GUM   FOAM. 

Soap  Bark  in  Coarse  Powder          4  oz. 
Glycerine  4  " 

Pure  Water  12  " 

Pack  the  soap  bark  firmly  in  a  conical  glass 
percolator,  and  add  the  glycerine  and  water, 
previously  mixed,  allowing  same  to  macerate  for 
two  or  three  hours.  Use  a  small  amount  of 
absorbent  cotton  in  bottom  of  percolator,  to 
allow  the  liquid  to  pass  through,  which  will 
make  it  clear  enough  for  use.  To  allow  the 
mixture  to  macerate,  insert  a  cork  in  small  end 
of  percolator,  and  cover  top  with  anything  suit- 
able for  the  purpose.  When  it  has  stood  long 
enough,  pull  out  the  cork  and  let  the  liquid  pass 
through  into  a  glass  jar  or  bottle.  It  is  then 
ready  for  use. 


NO.    31. 
FRUIT  ACID. 

Citric  Acid  16  oz. 

Filtered  Water       -         -         -       16  " 
Mix,  and  when  acid  is  all  dissolved  run  through 
cotton  to  free  it  from  any  particles  of  dirt  which 
may  be  in  the  acid. 


34  SAXE  S    NEW  GUIDE. 

Fruit  acid  should  always  be  used  in  all  syrups 
made  from  fruit  juices,  to  bring  out  the  flavor 
of  the  fruit.  For  instance,  in  making  Pine 
Apple,  Strawberry,  Raspberry,  Orange,  Cherry, 
etc.,  if  you  do  not  use  a  little  fruit  acid  you  will 
find  your  syrup  when  mixed  with  the  carbon- 
ated water  is  flat  and  insipid  and  comparatively 
tasteless,  and,  while  you  may  detect  the  flavor 
of  the  juice  used,  yet  you  will  notice  there  is 
something  lacking.  By  the  addition  of  one-half 
ounce  of  fruit  acid  to  the  gallon  of  syrup  you 
will  readily  notice  the  improvement  it  makes. 

Gum  foam  is  used  to  take  the  place  of  Cooper's 
Gelatine,  or  the  white  of  eggs,  for  producing  a 
nice  creamy  foam  on  soda  that  will  last.  It  is  an 
improvement  on  either  of  the  latter,  because  it 
can  be  used  in  syrup  made  by  the  cold  process, 
while  gelatine  or  egg  has  to  be  added  when  the 
syrup  is  hot.  You  will  notice  my  formulas  for 
gum  foam  contain  no  alcohol,  while  others  made 
for  the  same  purpose  do.  Alcohol  takes  the  life 
out  of  the  foam,  and  as  water  and  glycerine  are 
sufficient  to  extract  the  principle  required  from 
the  soap  bark,  it  is  unnecessary  to  use  alcohol. 


NO.  32. 


THE  ART  OF  MIXING 

The  growth  of   the  soda  business  during  the 
past  five  years  is  simply  wonderful,  and  it  is  fast 


SAXE'S    NEW  GUIDE.  35 

becoming  the  principal  part  of  the  retailers' busi- 
ness, instead  of  a  simple  side  issue.  The  time 
has  passed  (and  very  fortunately,  too,  for  the 
customer)  for  a  ten-year-old  boy  to  draw  soda, 
and  it  now  requires,  to  do  any  business,  a  first- 
class  man  in  every  respect,  one  who  has  not  only 
learned  to  make  the  syrups  properly,  but  also, 
what  is  even  of  greater  importance,  one  who 
knows  how  to  mix  and  serve  the  drink  in  the 
most  artistic  style,  proportioning  the.  different 
flavors  in  suc^i  a  way  that  they  will  not  only 
tickle  the  palate  and  please  the  eye  of  the  cus- 
tomer, but  when  drank  will  leave  such  a  pleas- 
ant after-taste  that  the  party  drinking  will  surely 
call  again. 

I  think  I  can  safely  say  that  nine-tenths  of 
the  proprietors  of  soda  stands  give  much  more 
attention  to  making  fine  syrups,  and  a  big  dis- 
play of  crushed  fruits  and  preserves  on  their 
counters,  than  they  do  to  the  proper  mixing 
of  the  drinks.  I  do  not  mean  to  say  that  too 
much  care  is  observed  in  making  pure,  whole- 
some syrups,  for  one  can  not  be  too  careful 
in  that  respect,  but  I  do  say  that  from  close 
observation  I  find  only  occasionally  (even  at 
some  of  the  finest  soda  stands  in  the  country) 
soda  men  who  are  competent  to  mix  drinks 
properly.  The  comparison  between  a  good  soda 
man  and  the  ordinary  run  of  them  is  about  the 


36  SAXE'S  NEW  GUIDE. 

same  as  that  of  a  fine  mixer  at  a  high-toned  bar 
and  a  common  beer-slinger  in  a  second  rate 
saloon.  Very  few  soda  men  who  have  worked 
for  me  (and  I  have  had  a  great  many  of  them 
in  the  past  ten  years)  knew  how  to  draw  correctly 
even  a  plain  glass  of  soda  with  sweet  cream, 
at  first,  even  though  they  had  been  in  the  busi- 
ness before,  and  some  of  them  for  years,  and 
as  for  mixing  fancy  drinks  to  make  them  pal- 
atable, and  to  suit  the  taste  of  the  customer,  I 
have  found  very  few  who  could  do  it  properly. 
It  is  the  little  points  in  mixing  drinks  that  are 
most  important,  and  are  overlooked  by  the  ordin- 
ary dispenser  :  for  instance,  such  as  too  much 
ice  in  making  an  egg  drink,  pouring  from  glass 
to  shaker  and  from  shaker  to  glass  too  long,  mak- 
ing the  drink  too  dead  and  solid,  or  in  other 
cases  the  reverse,  making  the  drink  all  wind, 
which  will  not  do.  To  mix  properly  requires 
not  only  good  judgment,  but  practice  under  an 
experienced  teacher.  I  have  taken  young  men 
to  work  for  me  who  never  had  drawn  a  glass 
of  soda  in  their  lives,  and  taught  them  in  one 
season  enough  about  the  business  so  they  were 
able  the  next  to  command  good  wages,  and 
often  more  than  men  who  had  been  drawing 
soda  for  years  for  some  one  else.  In  giving 
formulas  for  my  fancy  drinks,  I  have  tried  as 
best  I  could  to  explain  just  how  they  should 


SAXKS    \KW  GUIDE.  37 

be  mixed,  giving  the  exact  proportion  of  each 
ingredient  used,  and  telling  also  how  to  serve 
them,  etc.,  etc.  Any  one  with  a  fair  knowledge 
of  the  soda  business,  and  a  desire  to  improve 
all  the  time,  ought  to  be  able,  after  studying 
carefully  my  formulas,  to  produce  the  same  re- 
sults as  I  do,  and  make  as  fine  drinks  as  can  be 
made. 


SAXFS    NEW    GUIDE 


PLAIN  AND  FANCY  SYRUPS. 


NO.  33. 
AMBROSIA. 

Raspberry  Syrup  2  pts. 

Vanilla  Syrup  2 

Claret  Wine  (St.  Julien)  -           4    oz. 

Gum  Foam  i 
Mix. 


NO.  34. 
BANANA. 

Banana  Extract  -                            i    oz. 

Fruit  Acid  ^     " 

Simple  Syrup  i   gal. 

Gum  Foam     -  i     oz. 
Mix. 


NO.  35, 
CHOCOLATE  NO  1. 

Take  one  pound  Baker's  or  Hance  Bros. 
Powdered  Soluble  Chocolate,  rub  it  thoroughly 
with  a  little  hot  water  till  a  smooth,  fine  paste  is 


SAXK  s  XK\V  criDE.  39 

formed,  then  add  sufficient  water  to  make  the 
whole  measure  one  gallon.  Add  twelve  pounds 
granulated  sugar  and  heat  over  a  slow  fire  until 
dissolved.  Strain  through  flannel,  and  when  cold 
add  one  ounce  Ext.  Vanilla. 


NO,  30. 
"SAXE'S  CHOCOLATE"  NO.  2. 

Put  ^  pound  Baker's  chocolate,  whole,  into  i 
quart  hot  water,  bring  to  a  boil  allowing  choco- 
late to  dissolve  without  being  powdered  first, 
then  boil  till  the  mixture  is  quite  thick,  when  it 
is  allowed  to  cool,  and  while  cooling  rub  care- 
fully with  a  wooden  spoon,  or  pestle,  to  make  it 
smooth  and  even.  Add  enough  syrup  to  make 
one  gallon  and  allow  to  stand  for  two  hours  in 
an  open  vessel  ;  you  will  then  notice  a  greasy 
substance  or  scum  which  rises  to  the  surface. 
This  should  be  removed  and  after  adding  one- 
half  ounce  vanilla  extract,  you  will  have  as  nice 
a  chocolate  syrup  as  one  could  ask  for,  and 
besides,  it  will  not  separate  like  the  ordinary 
chocolate  syrup. 


40  SAXES    NEW  GUIDE. 


.  .37. 
YABARA  CHOCOLATE. 

Too  Expensive  for  $c  Soda,  but  Very  Fine. 
Take  3  pounds  best  sweet  chocolate  (vanilla 
flavor),  add  to  i  quart  boiling  water,  when  dis- 
solved add  i  gallon  pure  cream,  bring  to  a  boil 
and  then  add  1  2  pounds  granulated  sugar.  Stir 
with  wooden  spoon  until  thoroughly  dissolved 
and  mixed.  Allow  to  cool,  and  then  keep  on 
ice,  but  not  in  syrup  can,  as  it  is  too  thick  to 
draw  nicely. 


KG.  38. 
COFFEE   SYRUP. 

Take  i  pound  best  Mocha  and  Java  coffee 
mixed,  and  ground  rather  coarse,  put  into  a  gal- 
lon percolator  with  a  little  absorbent  cotton  in 
bottom.  Put  12  pounds  granulated  sugar  in 
porcelain-lined  kettle  or  pan,  holding  from  two 
to  three  gallons,  place  same  directly  under  per- 
colator, then  pour  boiling  water  on  to  coffee  and 
allow  to  percolate  through  on  to  sugar  while  hot, 
until  enough  has  passed  through  to  make  two 
gallons  syrup.  Stir  with  wooden  spoon  until  all 
is  dissolved,  then  add  two  ounces  gum  foam,  and 
it  is  ready  for  use.  This  makes  the  best  coffee 
syrup  I  have  ever  used,  and  gives  universal  sat- 
isfaction. 


SAXK'S  NEW  GUIDE  41 

NO.  39. 
RED  CURRANT. 

Red  Currant  Juice  (A.  H.  Pelou- 

bet's)  10  °z- 

Fruit  Acid  T4 

Gum  Foam  -  l 

Simple  syrup,  enough  for  i    gal. 

Mix. 


NO.  40. 
CANTON  GINGER  SYRUP. 

Ginger  Fruit  Extract  (B.  &  C.'s)  6  oz 
Fruit  Acid  J 

Simple  Syrup  -  l 

Mix  and  draw  still. 


NO.  41. 
CRAB  APPLE  CIDER  SYRUP. 

Crab  Apple  Champagne  (B.&C.'s)  7  oz. 
Simple  Syrup  add  i   gal. 

Mix  and  serve  still. 


42  SAXE  8    NEW  GUIDE. 

NO.  42. 
DIAMOND  SYRUP. 

Vanilla  Syrup     -  i  pt. 

Pineapple  Syrup     -  i   " 

Lemon  Syrup    -  i   " 

Honey,  strained     -  2  oz. 

Fruit  Acid  j£  " 

Eggs,  well  beaten  -  3  in  number 

Gum  Foam  3  teaspoonfuls. 

Phospho  Guarana  Syrup  i  pt. 

Mix. 

This    makes  an  excellent  combination  and  a 
good  seller. 


NO.  43, 
CREAM  SYRUP. 

Fresh  Cream  ^  pt. 

Fresh  Milk  j£  " 

Powdered  Sugar  i   lb. 

Mix  by  shaking,  and  to  keep  from  souring  add 

a  few  grains  bi-carbonate  soda.     Keep  in  a  cool 

place. 


SAXE  S    NEW  GUIDE  43 

NO.  44. 
DON'T  CARE  SYRUK 

Good  Brandy  y2   pt. 

Simple  Syrup  i  gal. 

Gum  Foam  i  oz. 

Fruit  Acid     -  ^    " 
Mix. 


NO.  45. 

GINGER  SYRUP. 

Extract  Jamaica  Ginger  i   oz. 

(See  formula  below.) 
Fruit  Acid  3-8  oz. 

Gum  Foam  i  oz. 

Simple  Syrup  i  gal. 

Caramel  enough  to  color. 
Mix. 


NO.  46, 

EXTRACT  JAMAICA    GINGER— FOR   GINGER 
SYRUP. 

Jamaica  Ginger  in  coarse  powder  2  Ibs. 
Alcohol,  pure  -  j^  gal. 

Pack  the  ginger  (dry)  in  a  conical  glass  per- 
colator with  small  piece  of  absorbent  cotton  at 
bottom.  Pour  on  the  alcohol  and  allow  to  pass 


44  SAXES    NEW  GUIDE. 

through  into  a  glass  bottle.  After  all  has  gone 
through  that  will,  pour  on  about  i  quart  filtered 
water  to  drive  out  the  remaining  alcohol,  a/id 
when  the  finished  extract  measures  ^  gallon, 
remove  the  percolator  and  add  to  the  extract 
enough  caramel,  if  necessary,  to  give  it  a  red- 
dish brown  color.  It  is  then  ready  for  use  and 
is  much  better  than  when  made  from  African 
ginger. 


NO.  47. 
GINGER  ALE,   "  BELFAST." 

Ginger  Ale  Extract  (B.  &  C.)  6  oz. 
Fruit  Acid  2   " 

Simple  Syrup,  enough  for         i  gal. 
Mix,  and  use  in  the  proportion  of  i    ounce 
syrup  to  7  ounces  soda  in  mineral  glass,  draw- 
ing soda  first  and  stirring  with  a  spoon. 

The  B.  &  C.  extract  is  made  by  Beach  &  Clar- 
ridge,  of  Boston,  manufacturing  chemists,  and  is 
by  far  the  best  I  have  ever  used,  making  a  drink 
so  near  like  the  imported  Belfast  Ale  that  it  is 
hard  to  distinguish  the  difference.  I  have  a  large 
trade  on  this  drink. 


SAXES  \i.\\  (luioE,  45 

NO.   48. 
GINGER  FRUIT. 

Ginger  Fruit  Extract  6  oz. 

Fruit  Compound  -   10  " 

Simple  Syrup,  enough  for  i  gal. 

Mix,  and  serve  the  same  as  ginger  ale.  All 
fancy  syrups  should  be  10  cents  a  glass,  though 
there  is  a  good  profit  on  them  at  5  cents. 


NO.   49. 
GINGER  FIZZ. 


This  drink  is  made  the  same  as  ginger  fruit, 
only  you  add  a  small  spoonful  of  powdered 
sugar,  which  makes  the  fizz. 


NO.    50. 
HOCK  OR  CLARET  SYRUP. 

Hock  or  Claret  Wine  -         i  pt. 

Simple  Syrup      -  2" 

Gum  Foam  ^2  oz. 
Mix. 


46  SAXE'S  NEW  GUIDE 

NO.  51. 
"HONEY  DEW.' 

Brandy  2  oz. 

Catewba  Wine  -  4  "     / 

Essence  of  Cloves  y2"    I 

Strawberry  Juice    -  -  4  "    li 

Blood  Orange  Extract  *&"• 

Pineapple  Juice  4  " 

Essence  Rose  i   " 

Essence  Mace  l/^" 

Gum  Foam  2   " 

Simple  Syrup,  enough  for  2  gal. 
Mix. 


NO.  52. 

JAMAICA  GINGER  WINE. 

Jamaica  Ginger  Wine  -     2  oz« 

Carbonated  Water  6  " 

Acid  Phosphate  i   teaspoonful 

Powdered  Sugar  i            " 

Mix,  and  serve  still. 


NO.  53. 

"  K:LUB  SODA." 
Klub  Soda  Extract  -    2  oz, 
Fruit  Acid  -          i   " 


SAXE'S    NEW  GUIDE.  47 

Gum  Foam    -  -     i    " 

Blood  Orange  Color      *^  teaspoonful 
Simple  Syrup,  en'gh  for  i  gal. 
Mix. 


NO.    54. 
SAXE'S  BEST  LiEMON  SYRUP. 

Oil  of  Lemon,  best    -    28  drops 
Citric  Acid  i  ^  ozs. 

Simple  Syrup  -     i  gal, 

Tr.  Curcuma  enough  to  color. 
Gum  Foam  i  oz 

Powder  the  citric  acid  in  a  mortar  and  add  the 
oil  of  lemon,  rub  thoroughly  till  the  oil  is  cut, 
then  add  syrup,  gum  foam  and  coloring.  Lieb- 
man  &  Butler  s  best  oil  lemon  will  produce  the 
finest  flavor.  It  is  very  expensive,  costing  $9.00 
per  pound,  but  as  it  is  warranted  not  to  spoil, 
and  as  fifteen  drops  will  give  better  results  than 
twenty-eight  (28)  drops  of  any  other  oil  in  the 
market,  I  consider  it  the  cheapest  in  the  end.  I 
have  made  lemon  syrup  from  a  number  of  differ- 
ent formulas  but  have  never  yet  found  one  to 
equal  the  above,  or  that  could  be  made  for  less 
money.  Below  I  give  a  formula  for  making  Tr. 
of  Curcuma,  which  if  carefully  used  will  give  the 
exact  color  lemon  syrup  should  be.  Only  a  few 
drops  to  the  gallon  are  necessary. 


48  SAXE'S    NEW  GUIDE. 

NO.  55. 
TK.   CURCUMA. 

Curcuma  Root  in  powder  -    3  oz. 

Dilute  Alcohol  enough  to  make  i  pt. 
Moisten  the  powder  with  2^  ounces  of  dilute 
alcohol  and  macerate  for  2  hours,  then  pack  it 
firmly  in  a  cylindrical  percolator  and  gradually 
pour  dilute  alcohol  upon  it  until  two  pints  of 
tincture  are  obtained. 


NO.    56. 

£EMON  SHERBET. 

Lemon    Syrup  2  pts. 

Sherbet  Syrup.     •  2    " 

Mix. 


NO.   57. 
MOUNTAIN  DEW. 

Brandy  ^  pt. 

Ess.   Nutmeg  i  oz. 

Extract  Vanilla  i   " 

Phospho-Guarana  Syrup  i  pt. 

Fruit  Acid  •  Y*  oz. 

Gum  Foam  i   " 

Simple  Syrup,  enough  for  i  gal. 
Mix  and  color  to  suit- 


SAXE'S  NEW  GUIDE.  49 

NO.    58. 
MOUNTAIN   PINK. 

Phospho-Guarana  Syrup  I  pt. 

Spts,   Juniper  4  ozs. 

Lemon  Syrup  •       i  pt. 
Fruit  Acid  i    oz. 

Gum  Foam  -       I    " 
Simple  Syrup,  enough  for         i  gal. 
Mix. 


NO.  59. 
MEXICAN  SAR8APARILI.A. 

Fruit  Acid  ^  oz. 

Essence  Sarsaparilla  r/£   " 

Fid.  Ext.  Gentian  (plain  %  " 
Fid.  Ext.  Sarsaparilla  (comp)  %  " 
Gum  Foam  i  " 

Caramel  enough  to  color. 
Simple  Syrup  i  gal. 

Mix.      This  syrup   is  similar  to  Moxu 
and  is  a  good  seller.     Try  it. 


NO.  6O. 

ESSENCE  LEMON. 
Take 

Oil  of  Lemon,  Sanderson's  i  oz. 
Lemon  Peel,  freshly  grated,  5/b  oz. 
Alcohol  enough  for  16  oz. 


5<D  SAXE  S    NEW  GUIDE. 

Dissolve  the  oil  in  14  oz.  of  the  alcohol,  add 
the  lemon  peel,  and  allow  to  macerate  for  24 
hours,  then  filter  through  filter  paper,  and  add 
enough  alcohol  through  the  filter  to  make  i  pint. 
This  makes  a  very  fine  Lemon  Essence,  and  for 
bottlers'  use  is  especially  fine.  3  oz.  to  i  gallon 
syrup,  colored  with  a  little  Tr.  Curcuma,  and  the 
addition  of  i  oz.  of  Fruit  Acid  and  1-2  oz.  Gum 
Foam  makes  a  fine  Lemon  Syrup. 


NO.  61. 
ESSENCE  PEPPERMINT. 

Oil  Peppermint  -     i  yz  ozs. 

Peppermint  in  coarse  pow- 
der 60  grains. 
Alcohol  enough  for                16  oz. 
Macerate  and  proceed  as  in   making   Lemon 
Essence. 


NO.  62. 

ESSENCE  FOR  MEXICAN  SARSAPARII^A. 

Oil  Wintergreen  i   oz. 

Oil  Sassafras  i     " 

Alcohol  4   ' 

Mix. 


SAXES    NEW  GUIDE.  51 

NO.  63. 
NECTAR  EXTRACT  NO.  1. 

Oil  Rose  (Kiss)  6  drops. 

Oil  Bitter  Almonds  -  6      " 

Vanilla  Extract  i  y2   ozs. 

Lemon  Oil  -  60  drops. 

Alcohol  i  oz. 
Mix. 


NO.  64. 
NECTAR  SYRUP  NO.  1. 

Extract  Nectar,         .  .          i^  oz. 

Raspberry  Juice               .  .     6     " 

Gum  Foam               .  .          i     " 

Fruit  Acid,         .              ,  y2    " 

Simple  Syrup,  enough  for  i  gal. 


NO.  65. 
NECTAR  SYRUP  NO.  2. 

Strawberry  Syrup,  .             .     i  qt. 

Orgeat  Syrup,  .             ,            i  " 

Madeira  Wine,     .  .                 4  oz. 

Gum  Foam  .             .           i^  " 
Mix. 


52  SAXE'S  NEW  GUIDE. 

NO.   66. 
NECTARINE. 

Nectar  Syrup,  .  .         y*  gai 

Lemon  Syrup,       .  ,  i    pt. 

Vanilla  Syrup,  i     " 

Simple  Syrup  enough  for  i  gal. 

Gum  Foam  .  .  y±  oz. 

Color  with  Fruit  Color. 

Mix. 


NO.  67. 
ORGEAT  SYRUP. 

Ess.  Almonds-  44  drops. 

Simple  Syrup  3  qts. 

Gum  Foam      .  .  ^  oz. 

Mix. 


NO..  68. 
ORANGE  SYRTJP. 

Extract  Orange,  Saxe's 

formula  or  B.  &  C's.     -  i  */£  oz. 

Fruit  Acid  -  }4 

Gum  Foam  .         .  i 

Simple  Syrup      -  i      gal. 

Mix.     This  is  fine. 


SAXES    \I.\V  <;u IDE.  53 

NO.  (Jl>. 
fiAXE'S  ORANGE  EXTRACT  (UNEQUAI^ED), 

Grated  Peel  of  60  Oranges. 

Water  -     3  qts. 

Alcohol      -  3     " 

Glycerine  •      6  ozs. 

Macerate  from  two  to  four  weeks,  then  add 
oil  orange  best,  i  ounce,  and  then  strain  through 
flannel.  This  makes  the  finest  orange  flavor 
for  orange  syrup  and  for  orange  phosphate  I 
have  ever  used,  and  at  about  one-third  the  cost 
of  any  other  first-class  extract  in  the  market. 


NO.  7O. 


ORANGE  SHERBET. 

Orange  Syrup  i   qt. 

Sherbet  Syrup    -  -     i     " 

Mix  and  draw  still. 


NO.  71. 

BL.OOD  ORANGE  PHOSPHATE  SYRUP. 

Best  in  the  Market. 
Raspberry  Juice,  A.  H.  P.'s    6  oz. 
Extract    of    Orange, 

B.  &  C's.     -     i  %  " 
Fruit  Acid  -         -'" 


54  SAXE  S    NEW  GUIDE. 

Simple  Syrup  enough  for         i  gal. 
Mix.     Cactucine  color  few  drops. 
The  combination  of    the    raspberry  juice  with 
the  orange    extract    makes    the    finest    flavored 
orange  phosphate  in  the  world.     The  acid  phos- 
phate is  added  when    the    drink  is  served.     My 
customers  often  ask  why   my  orange   phosphate 
is  so  much   finer   than    that    made  by  other  dis- 
pensers.     The  reason  is,  we  know  how  to  make 
it. 


NO  72. 
OPERA  BOUQUET. 

Phospho-Guarana  i   pt. 

Simple  Syrup      -  i   pt. 

Sherry  Wine  i   pt. 

One  Lemon  cut  in  thin  slices 
Mix  and  allow  to  stand  12 

hours,  then     strain    and 

add 

Gum  Foam  -  ^  oz. 

Fruit  Acid  -         -  " 


NO.  73. 
PINEAPPLE  SYRUP  NO.   1. 

Pineapple  Juice  (the  best)     12  02. 
Fruit  Acid   -  *      " 


SAXES    NEW  GUIDE.  55 

Gum  Foam  -     i     " 

Simple  Syrup  enough  for         i  gal. 
This  gives  the  true  flavor  of  the  pineapple. 


NO.  74. 
PINEAPPLE  SYRUP  NO.  2. 

Cheaper  than  No.i,  and  Very  Good. 

Fruit  Juice  of  Pineapple  6  oz. 

Fruit  Acid  #  " 

Extract  of  Pineapple    -  }/*  " 

Gum  Foam  i     " 

Syrup  enough  for  i  gal. 
Mix. 


NO.  75. 
RASPBERRY  SYRUP  NO.   1. 

Raspberry  Juice  12  oz. 

Fruit  Acid  3-8  " 

Gum  Foam  i      " 

Simple  Syrup  enough  for  i  gal. 
Fruit  Color,  a  few  drops. 
Mix. 


56  SAXE'S  NEW  GUIDE. 

NO.    76. 
RASPBERRY  SYRUP  NO.  2. 

Raspberry  Juice     .  6  oz. 

Extract  Raspberry  J^  " 

Fruit  Acid  -  3-8" 
Gum  Foam  -  i  " 
Simple  Syrup  i  gal 

Mix. 


NO.  77. 
RAZZL.E  DAZZLE  SYRUP. 

Nectar  Syrup           .         .  i   pt 

Strawberry  Syrup        .  .     I    " 

Lemon  Syrup          .         .  $4  " 

Phospho-Guarana  Syrup  .    J^   " 

Jamaica  Ginger  Wine     .  ^4   " 

Essence  Nutmeg         .  .15  drops. 

Simple  Syrup  enough  for  i  gal. 
Mix. 


NO.   78. 
ROOT  BEER. 

Boston  Root  Ext.  (B.  &  C.'s)  6  oz. 
Gum  Foam  .         .         .          %  " 
Fruit  Acid         .  l/2   " 

Syrup  .         .  i  gal. 


SAXES    NEW  GUIDE.  57 

Caramel,  a  few  drops. 

To   charge    in    fountain,  use  i1/^  gals,  above 
syrup  to  7^  gals,  water,  and  charge. 


NO.   79. 
STRAWBERRY  SYRUP  NO.  1. 

Pure  Fruit  Juice  of  Strawber- 
ries        .         .         .  12  02. 
Fruit  Acid        .         .          .     %   " 
Gum  Foam           .  i   " 
Simple  Syrup  enough  for         i   gal. 
Mix.  Cactucine,  B.  &  C's.  few  drops. 


NO.  SO. 
STRAWBERRY  SYRUP  NO.  2. 

Strawberry  Juice  .         6  oz. 

Ext.  Strawberry         .  .    i/£   " 

Fruit  Acid    .          .  •-..%" 

Gum  Foam        .         .  i   " 

Syrup  Simplex       .  .          i   gal. 
Fruit  Color,  a  few  drops. 
Mix. 


58  SAXE'S  NEW  GUIDE. 

NO.  81. 

SWIZZLE  FIZZ  SYRUP. 

Jamaica  Ginger   Wine    (Puff- 
er's)       ...          i   qt. 
Phospho-Guarana  Syrup     .     i   " 
Mix,    and    draw    mineral    glass  l/%   full   plain 
soda,  add  one  ounce   above    syrup,  a  little  acid 
phosphate    and     small     teaspoonful     powdered 
sugar.     Stir.     Good  drink  in  the  morning. 


NO.  82. 
SOIjFERINO. 

Wild  Grape  Juice       .  .    6  oz. 
Strawberry  Syrup            .         i   pt. 

Phospho-Guarana  Syrup  .   i   " 
Gum  Foam             .         .          i   oz. 

Fruit  Acid  .         .  .  %   " 

Simple  Syrup  enough  for         i   gal. 
Mix. 


NO.  83. 
SHERBET  NO.  1. 

Port  Wine      .         .         .  8  oz. 

Catawba  Wine  .         .  .     8   " 

Vanilla  Syrup        .         ,  2  pt. 

Pineapple  Syrup         .  2   " 


SAXE'S  NEW  GUIDE.  -  59 

Gum  Foam    ,         .         ,          ioz. 
Fruit  Acid          .         .  ^   " 

Mix.  This  makes  a  very  pleasant  drink. 


NO.   84. 
SHERBET  NO.   2. 

Vanilla  Syrup     .  .              3  pt, 

Pineapple  Syrup  .         .          i    " 

•Lemon  Syrup     .  ,         .      i   " 

Gum  Foam  -       \ 


Fruit  Acid 
Mix. 


«oz. 


NO.  85. 
SARSAPARIL,;LA  SYRUP. 

Ext.  Sarsaparilla  .         .   y^  oz. 
Gum  Foam            .         .          i    "  . 

Fruit  Acid         .  .         •   /i   " 
Caramel  to  color. 

Simple  Syrup  ,         .,    i  gal. 
Mix. 


NO.   86. 
EXTRACT  SARSAPARIL.L.A. 

For  Sarsaparilla  Syrup. 
Oil  Wintergreen     .          .          i    oz. 
Oil  Sassafras  i    " 


6o  SAXE'S  NEW  GUID.E 

Alcohol  .         .         .         6  oz. 

Caramel,  a  few  drops. 
Mix. 


NO.  87. 
VANII^A  SYRUP. 

Extract  Vanilla          .         .    \yz   oz, 
Fruit  Acid  .         .          j^   " 

Gum  Foam        .         .  i   •' 

Simple  Syrup  enough  for       i  gal. 
Mix. 


NO.  88. 

VANI:L;LA  CREAM  SYRUP. 
Extract  Vanilla,      .         .         .         i  oz. 
Simple  Syrup,     .         .  .    3  pt. 

Rich  Milk i   " 

Mix. 


NO.  89. 

WI:LD  GRAPE. 

Wild  Grape  Juice  (A.  H.  Peloubet's)  rooz. 
Fruit  Acid,         .         .         .         .          y2  " 
Gum  Foam,  .         .         .         .        i  " 

Simple  Syrup  enough  for  .         .  i  gal. 

Mix. 


SAXF/S    XKW  GUIDE.  6 1 

NO.  DO. 
FANCY  MIXED  DRINKS. 

In  making  fancy  drinks,  such  as  Egg  Phos- 
phate, Egg  Lemonade,  Plain  Lemonade,  etc.,  it 
is  necessary  to  have  a  small  outfit  for  mixing, 
consisting  of  along  nickel  or  silver  plated  shaker, 
one  long  silver  mixing  spoon,one  i2-ounce  mixing 
glass,  one  spoon  strainer  and  one  lemon  squeezer. 
In  some  of  these  drinks  we  use  carbonated  water, 
and  in  others  simply  filtered  water.  As  carbon- 
ated water  cannot  be  shaken  in  the  "mixer,"  we 
use  cracked  ice  with  the  drinks  that  require  car- 
bonated water,  and  pour  back  and  fourth  from 
the  mixing  glass  into  the  mixer,  till  the  drink  is 
in  good  shape,  then  strain  and  serve. 


NO.  91. 
ALMOND  SPONGE. 

Put  about  i  ounce  Orgeat  Syrup  in  mixing 
glass,  fill  half  full  cracked  ice,  add  about  a 
teaspoonful  powdered  sugar  and  enough  Straw- 
berry syrup  to  color,  then  fill  the  glass  with  fresh 
milk,  and  shake  the  mixture  thoroughly  till  you 
have  a  rich  creamy  foam  on  the  top  about  an  inch 
deep,  then  strain  into  soda  glass,  holding  the 
shaker  containing  the  liquid  as  high  as  possible 
over  the  glass  to  put  a  bead  on  the  drink.  After 


62  SAXE'S  NEW  GUIDE. 

drink  is  made,  shake  a  little  powdered  nutmeg  on 
top,  and  it  is  ready  to  serve. 

The  above  rule  for  mixing  will  apply  to  nearly 
all  fancy  drinks,  except  when  using  carbonated 
waters,  then  in  place  of  shaking  the  mixture, 
pour  from  one  glass  to  the  other. 


NO.  92. 
BOSTON  FLIP. 

Use  one  ounce  Don't  Care  Syrup,  one  whole 
egg,  teaspoonful  lemon  juice,  half  teaspoonful 
acid  phosphate,  teaspoonful  sugar  (or  more  if 
necessary),  a  little  cracked  ice.  Then  fill  glass 
with  plain  soda  and  proceed  as  in  making  almond 
sponge,  only  do  not  shake  the  drink. 


NO.  93. 
CHOCOLATE  PHOSPHATE. 

One  ounce  Chocolate  Syrup,  little  Acid 
Phosphate,  cracked  ice  and  plain  soda ;  no  nut- 
meg. 


NO.  94. 

COCA  PHOSPHATE.. 

Syrup     Coca    i    ounce,      Acid      Phosphate, 
cracked  'ice,  plain  soda  ;  no  nutmeg. 


SAXF.'s     \K\V  GUIDE.         »  63 

NO.   95. 
COCA  PHOSPHATE  SYRUP. 

Coca  Phosphate  (made  by  Coca 

Phosphate  Co.,  Chicago)  4  oz. 
Simple  Syrup  .  .  ,  2  qt. 
Gum  Foam  .  .  y2  oz. 

Mix. 


NO.  96. 
COCA  EGG  PHOSPHATE. 

One  ounce  Syrup  Coca  Phosphate,  i  egg,  a 
little  Acid  Phosphate,  cracked  ice  and  plain 
soda.  Mix  same  as  Boston  flip. 


NO.  97. 
CHARLOTTE  RU3SS. 

One  ounce  Don't  Care  Syrup,  ^  ounce  Or- 
geat Syrup  ;  cracked  ice,  two  small  pieces.  Fill 
the  glass  with  milk,  and  shake  thoroughly ;  then 
strain,  and  on  top  of  this  put  about  a-tablespoon- 
ful  of  whipped  cream,  then  a  little  nutmeg,  and 
serve,  putting  a  spoon  in  glass  for  customer. 


64  SAXE'S    NEW  GUIDE. 

NO.    98. 
COFFEE  BOUSSHEA; 

Coffee  Extract  (concentrated)  \y2  ounce,  lit- 
tle cracked  ice,  tablespoonful  sugar  ;  then  fill  the 
glass  with  milk,  shake  well,  strain,  and  serve 
with  a  little  nutmeg. 


NO.  !>9. 
COFFEE  EXTRACT  (CONCENTRATED). 

Mocha  and  Java  (equal  parts,  ground),  i 
pound.  Moisten  with  8  ounces  of  hot  water, 
pack  in  a  cylindrical  percolator,  and  pour  on  suf- 
ficient boiling  water  to  make  the  finished  extract 
measure  one  quart  ;  then  bottle  and  keep  in  a 
cool  place. 


NO.  100. 

SAXE'S  CREAM  SHAKE. 

Very  Fine. 

Take  i  *^  ounces  Don't  Care  Syrup,  a  little 
cracked  ice.  Fill  the  glass  with  half  milk  and 
half  cream,  shake  very  hard  for  two  or  three 
minutes,  strain  into  a  long,  thin  mineral  glass,  if 
convenient,  and  then  add  a  little  grated  nutmeg. 
This  makes  a  very  rich  and  especially  pleasant 
drink  for  the  ladies.  Cream  and  milk  shakes 


SAXE'S  NKW  (uiDi.  65 

are  made  in  many  ways  by  the  different  dispens- 
ers, some  using  one  flavor  and  some  another, 
while  the  majority  give  the  customers  any  flavor 
they  ask  for,  or  rather  ask  them  what  flavor  they 
would  like.  This  is  a  mistake.  First:  Because 
the  customer  hardly  ever  knows  what  flavor  to 
ask  for,  or  what  makes  a  good  combination  ; 
second,  because  it  wastes  lots  of  valuable  time 
waiting  for  the  customer  to  decide  ;  and  third, 
if  you  have  your  own  combination  and  stick  to 
it,  you  will  have  a  little  different  drink  from  your 
competitor,  and  if  the  combination  is  a  good  one, 
will  work  up  a  nice  trade  on  Milk  and  Cream 
Shakes.  I  use  my  Don't  Care  Syrup  in  both 
of  these  drinks,  because  it  makes  a  combina- 
tion that  is  hard  to  beat,  and  my  customers 
seem  to  appreciate  it. 

I  sell  my  "Milk  Shake"  for  10  cents,  while 
my  competitors  sell  for  5  cents,  yet  I  sell  more 
Milk  Shakes  in  one  day  than  all  the  others  put 
together.  Cream  shake  I  get  15  cents  for. 


NO.  101. 
EGG  DRINKS. 

And  How  to  Make   Them   Correctly. 
Why  is    it,  in  calling  for  an    Egg  Phosphate 
or  Egg  Lemonade,  that  at  about   half  the  soda 
fountains  they   will    serve    you  what  we  call  a 


66  SAXE'S  NEW  GUIDE. 

sloppy  drink — dead  and  tasteless?  One  reason 
is,  the  dispenser  uses  too  much  ice  in  shaking 
up  the  egg  with  the  syrup  ;  the  other  is,  he 
takes  too  much  time  in  pouring  from  glass 
to  shaker  and  from  shaker  to  glass.  Often  you 
will  see  two  men  at  the  same  fountain  mixing 
drinks,  and  using  the  same  material,  and  while 
one  will  make  a  first-class  Egg  Drink,  that  will 
be  relished  by  the  customer,  the  other  will  pro- 
duce such  a  poor,  sloppy  mixture  that  it  can 
hardly  be  drank.  The  reason  of  this  is  simple 
enough.  The  first  dispenser  has  learned  the  art 
of  mixing  properly,  while  the  second  has  not, 
and,  while  they  both  use  the  same  material  in 
mixing,  and  from  the  same  apparatus,  the  re- 
sults obtained  are  widely  different. 


NO,   102. 
HOW  AN  EGG  DRINK  SHOULD  BE  MIXED. 

First  take  your  mixing-glass  in  the  left 
hand,  and,  with  the  right,  put  into  the  glass  a 
lump  of  ice  about  the  size  of  a  chestnut.  Set 
the  glass  on  the  counter ;  take  an  egg  in  right 
hand  between  the  forefinger  and  thumb,  give  it 
one  tap  lightly  on  edge  of  glass,  just  enough  to 
crack  the  shell  nicely,  but  not  hard  enough  to 
break  the  yolk  of  the  egg  (learn  by  practice  to 
be  able  to  crack  the  egg  enough  the  first  tap 


M 


SAXE'S  NEW  GUIDE.  67 

you  make)  ;  then  open  the  shell  quickly,  using 
both  hands  (see  cut),  and  allow  the  inside  to 
drop  in  the  glass.  At  once  drop  the  shell 
into  a  bucket  under  the  counter,  and  don't  allow 
the  white  to  drip  on  to  the  counter.  Next  add 
about  i  yz  oz.  of  Lemon  Syrup,  or  whatever 
syrup  you  wish  (depends,  of  course,  on  which 
Egg  Drink  you  are  making)  ;  then  put  on  shaker 
and  shake  thoroughly,  in  the  manner  shown  in 
cut  on  another  page  of  this  book.  When  thor- 
oughly shaken,  take  out  the  glass  (empty)  and 
leave  on  the  counter,  egg  and  syrup  being  in 
the  shaker  ;  hold  the  shaker,  with  contents,  un- 
der draught  arm  (soda),  and,  using  the  fine 
stream,  fill  the  shaker  about  two-thirds  full  ; 
then  use  the  coarse  stream  till  the  shaker  is 
full.  Now  pour  from  shaker  to  glass,  repeat- 
ing the  operation  three  times  only.  When  pour- 
ing the  last  time  from  shaker  to  glass,  just  before 
serving,  while  shaker  is  nearly  full,  pour  fast, 
holding  shaker  near  the  glass,  but  when  the  glass 
is  nearly  full  hold  the  shaker  higher  and  pour 
slowly,  making  a  fine  stream,  which  will  top  off 
the  glass  nicely.  Next  shake  a  very  little  nut- 
meg on  top,  and  the  drink  is  ready  to  serve. 

Many  dispensers  think  they  must  use  lots  of 
ice,  which  in  itself  deadens  the  drink,  all  being- 
necessary  is  enough  to  break  the  yolk  of  the  egg. 
Then  they  often  pour  the  drink  too  many  times 


68  SAXE'S  NEW  GUIDE. 

from  glass  to  shaker  and  back  again,  and,  to 
show  off,  hold  the  shaker  too  high  above  their 
head,  and  too  far  from  the  glass,  which  results  in 
forcing  all  the  gas  out,  and  making  the  drink 
flat  and  tasteless.  A  first-class  soda  man  throws 
the  drink  from  shaker  to  glass,  but  does  not  pour 
it  like  pouring  water  from  a  tumbler  into  a 
basin. 

It  is  unnecessary,  after  shaking  the  egg,  ice 
and  syrup  together,  to  use  a  strainer,  as  the  ice 
is  nearly  all  melted  by  that  time,  and  if  you  are 
rushed  and  time  is  any  object,  you  will  find  by 
dispensing  with  the  strainer,  and  making  your 
Egg  Drink  according  to  my  rule,  you  will  save 
much  valuable  time. 

An  Egg  Drink  should  be  light  and  creamy, 
not  heavy  and  sloppy,  and  the  only  way  to  make 
the  drink  properly  is  to  remember  :  first,  don't 
use  too  much  ice;  2d,  don't  pour  too  long  ;  ^rd, 
do  not  use  a  strainer. 

Egg  Drinks  are  quite  popular,  and  very 
profitable,  when  properly  made  and  served,  but 
from  the  fact  that  there  are  so  many  would-be 
soda  men  in  the  business,  who  know  scarcely 
anything  about  mixing,  and  think  they  know  it 
all,  the  trade  is  a  little  skeptical  about  trying  Egg 
Drinks,  unless  they  are  acquainted  with  the  dis- 
penser. 


CK) 

M 


S AXE's    XKW  (rUIDE.  69 

I  have  always  made  a  great  specialty  of  Egg 
Drinks,  because  they  are  profitable  to  me,  and  I 
consider  very  healthful  to  the  customer.  Cus- 
tomers often  ask  me  why  it  is  my  Egg  Drinks 
taste  so  much  nicer  than  at  other  places.  The 
reason  is,  I  always  insist  on  my  new  dispensers 
(whether  experts  or  not)  learning  my  way  of 
mixing  and  serving,  and  then  I  feel  pretty  sure 
of  giving  satisfaction. 

One  very  essential  feature  of  success  in 
running  a  soda  fountain  is  to  be  able  to  mix  a 
drink  daintily,  correctly  and  quickly,  and  the 
soda  men  who  can  do  this  are  worth  a  good  sal- 
ary every  time,  but  they  are  very  scarce,  and 
hard  to  get. 


1O3. 
EGG  PHOSPHATE. 

Lemon  Syrup  i  ounce,  Acid  Phosphate  i 
teaspoonful,  i  egg,  i  lump  of  ice  ;  shake  well  to- 
gether before  adding  the  soda,  to  thoroughly 
mix  the  egg  with  the  syrup ;  then  add  the  plain 
soda  and  pour  from  glass  to  shaker  three  or  four 
times  ;  add  little  nutmeg.  This  rule  will  apply 
in  making  all  Egg  Drinks. 


70  SAXK'S  xi:\v  CUIDE. 

NO.  1O4. 
EGG  LEMONADE. 

Take  the  juice  of  i  Lemon,  i  whole  egg, 
about  i  ounce  Lemon  Syrup,  a  little  cracked  ice  ; 
shake  well,  then  add  soda,  using  a  little  nutmeg 
on  top. 


NO.  105. 
EGG-NOG. 


One  ounce  Don't  Care  Syrup,  J^  ounce 
Jamaica  Ginger  Wine,  cracked  ice,  a  little  sugar, 
.1  egg  ;  shake  well,  then  add  enough  milk  to  fill 
the  glass,  and  shake  again  ;  strain,  grate  a  little 
nutmeg  on  top,  and  serve. 


NO.  1O6. 
EGG  CHOCOLATE. 


Chocolate  Syrup  i  ounce,  i  egg,  cracked 
ice  ;  shake,'  and  add  plain  soda,  and  proceed  as 
in  making  Egg  Phosphate. 


M 
en 

crq 


SAXK  s   \K\\  ormK  71 

NO.  1O7. 
EGG  CALISAYA. 

Lemon  Syrup  i  ounce,  Elixir  Calisaya  Bark 
i  teaspoonful,  Phospho-Guarana  Syrup  ^  oz.,  a 
little  Acid  Phosphate,  i  egg,  cracked  ice  ;  shake 
well,  then  add  plain  soda,  strain  and  serve  with 
nutmeg. 


NO.  1O8. 
EGG  FLIP. 


One  egg,  cracked  ice,  y%  ounce  Lemon  Syrup, 
i  ounce  Phospho-Guarana  Syrup,  i  teaspoonful 
Acid  Phosphate ;  shake  and  add  soda,  same  as  in 
Egg  Phosphate. 


NO.  109. 
FROZEN  CREAM. 

This  drink  is  made  the  same  as  a  Cream 
Shake.  Only  leave  the  ice  in  the  glass,  using  very 
fine  cracked  ice,  and  serve  with  a  spoon.  Serve  in 
a  long,  thin  mineral  glass,  and  if  in  season  use 
one  or  two  strawberries  on  top,  and  a  little 
whipped  cream. 


72  SAXES    NEW  GUIDE. 

NO.  HO. 
FLOWING  STREAM 

Mountain  Dew  Syrup  i  ounce,  Orgeat  Syrup 
I  y2  ounce,  cracked  ice,  pure  milk  ;  shake  and 
strain,  use  nutmeg. 


NO.  111. 
BOYAI;  CABINET. 

A    Chicago  Drink. 

Orange  Syrup  i  ounce,  Catawba  Syrup  ^ 
ounce,  i  egg,  y2  ounce  cream,  lump  ice,  Carbon- 
ated Water ;  mix  and  serve  same  as  other  egg 
Drinks. 

This  drink  had  quite  a  run  in  Chicago  during 
last  season — 1892 — though  I  think  the  name  had 
a  great  deal  to  do  with  the  sale  of  it. 


NO.  112. 
TACOAIA. 


Tonic  Syrup  ij£  ounces  (made  from  i  pint 
Port  Wine  and  i  gallon  Syrup),  one  egg,  little 
lemon  juice,  cracked  ice,  plain  soda,  little  nut- 
meg. Another  Chicago  drink. 


SAXES    NKW  GUIDE,  73 

NO.  113. 

RAZZ:LE-DAZZ:LE> 

My  own  compound,  and  very  popular  with 
both  sexes  in  Chicago  last  season  during  the  ex- 
ceeding hot  weather.  A  thirst-quencher. 

Take  y2  ounce  Pine  Apple  Syrup,  teaspoon- 
ful  lemon  juice,  teaspoonful  raspberry  vinegar, 
then  fill  the  glass  two-thirds  full  of  fine  cracked 
ice,  put  a  mixing-spoon  in  glass,  and  turn  on 
the  coarse  stream  of  soda.  Stir  with  spoon 
after  having  filled  the  glass  within  about  one- 
fourth  of  the  top  with  plain  soda  ;  add  more 
fine  ice,  heaping  it  on  top  of  the  glass  ;  then  on 
top  of  all  put  about  a  teaspoonful  of  crushed 
raspberry,and  stick  a  small  slice  of  orange  between 
ice  and  glass.  Serve  with  straws.  Serve  in  ordi- 
nary thin  soda  glasses. 


NO.  114. 
GOLDEN  FIZZ. 

Don't  Care  Syrup  i  ounce,  Phospho-Guarana 
Syrup  y2  ounce,  Jamaica  Ginger  Wine  y2  ounce, 
one  whole  egg,  teaspoonful  Acid  Phosphate, 
cracked  ice,  shake,  add  soda  and  strain ;  use 
nutmeg. 


74  SAXE  S    NEW  GUIDE. 

NO.  115. 
ICE  CREAM  SHAKE 

Mix  same  as  Cream  Shake,  and  add  heaping 
teasponful  of  ice  cream. 


NO.  116. 
UME  JUICE  FLIP. 

Lime  Juice  ^  ounce,  Syrup  of  Phospho-Guar- 
ana  i  ounce,  i  whole  egg,  cracked  ice,  teaspoon- 
ful  Acid  Phosphate,  tablespoonful  sugar,  shake 
and  then  add  soda  ;  strain  and  then  add  nutmeg. 
Then  serve. 


NO.    117. 
MILK  SHAKE. 


Don't  Care  Syrup  i  ounce,  cracked  ice  half  glass, 
milk  enough  to  fill  glass,  shake  thoroughly  ;  then 
strain  and  add  a  little  grated  nutmeg.  This  makes 
the  finest  Milk  Shake  in  the  country. 


NO.  118. 
MINT  JUMP. 

Fill  glass  half  full  of  cracked  ice,  add  teaspoon- 
ful  powdered  sugar,  a  few  sprigs  of  fresh  mint, 
press  to  side  of  glass  to  get  the  flavor,  add  i 


SAXES    NEW  GUIDE.  75 

ounce  of  Don't  Care  Syrup,  then  fill  the  glass  with 
soda  and  stir  with  spoon.  Don't  shake.  Add  one 
or  two  fresh  strawberries  or  a  piece  of  orange  ; 
leave  ice  in  glass  and  let  customer  use  your 
strainer  when  drinking. 


NO.  119. 
ORGEAT  A  LA  EGG. 


Orgeat  Syrup  i  ounce,  little  cracked  ice,  i 
whole  egg  ;  proceed  same  as  in  making  Egg 
Phosphate. 


NO.  12O. 
PUNCHING. 


One  ounce  Syrup  of  Punchine,  little  cracked 
ice,  milk.  Shake,  strain  and  add  nutmeg. 


NO.  121. 
PUNCHINE  SYRUP. 


Punchine  Extract  (B.  &  C.'s)  8  ounces,  Fruit 
Acid  y<2,  ounce, Simple  Syrup  enough  for  i  gallon. 
Color  with  Fruit  Color.  Mix. 


76  SAXE'S  NEW  GUIDE. 

NO.  122. 

Mint  Freeze. 

Take  y2  oz.  Ginger  Fruit  Syrup,  y2  oz.  Rasp- 
berry Syrup,  *4  oz-  Raspberry  Vinegar,  y2  oz. 
Don't  Care  Syrup,  a  few  sprigs  of  fresh  Mint. 
Put  the  syrups  in  the  glass  first,  then  add  the 
Mint,  and  with  a  spoon  press  same  to  side  of 
glass  to  get  the  flavor.  Then  fill  the  glass  nearly 
full  of  cracked  ice ;  next  add  plain  soda,  stirring 
with  spoon,  and  top  off  with  more  cracked  ice 
and  a  little  fruit;  also  a  sprig  of  Mint.  Serve  in 
long,  thin  mineral  glasses,  with  straws. 

We  get  15  cents  for  this  drink,  not  on  account 
of  the  cost  (which  is  small),  but  on  account  of 
the  time  required  in  mixing  and  serving  it. 

It  is  a  fine  drink  for  a  leader,  and  will  draw 
trade  when  first  introduced. 


NO.  123. 
CREAM  PUFF. 


Coxe's  Gelatine  iy2  boxes,  the  whites  of  ten 
eggs,  y2  gallon  simple  Syrup,  i  ounce  Extract 
Orange,  y2  teaspoonful  Cactucine,  B.  &  C/s,  to 
color,  91^  gallons  water.  Dissolve  the  gelatine  in 


SAXES    NEW  GUIDE.  77 

hot  water.  Beat  the  eggs  up  thoroughly,  mix 
with  the  gelatine,  then  add  Syrup  and  Ex- 
tract and  put  in  fountain.  Then  add  the  water 
and  shake  thoroughly.  Charge  to  a  -pressure  of 
100  pounds. 


NO.  124. 
HOW  TO  DISPENSE  CREAM  PUFF. 

Draw  \y^  ounces  Orange  Syrup  and  fill  the 
glass  about  one-half  full  with  plain  soda ;  then 
take  another  glass  and  fill  about  one-half  full  of 
Cream  Puff;  pour  the  two  together  from  glass  to 
glass  until  thoroughly  mixed. 

This  makes  a  showy  drink,  and  in  some  locali- 
ties has  a  big  run.  It  is  a  cheap  drink  and  will 
pay  to  push. 


NO.   125. 
SAXE'S  PINEAPPLE  GLACE. 

Very  Popiilar  in  the  South. 

12  ounces  Pineapple  Juice, 

YZ  gallon  Syrup, 

2  ozs.    Coxe's    Gelatine    (dissolved  in  a 

little  hot  water), 
i  pint  Grated  Pineapple, 


78  SAXE'S  NEW  GUIDE. 

i  oz.  Fruit  Acid, 
5  quarts  pure  water. 

Put  into  a  four-gallon  ice  cream  freezer  and 
freeze  same  as  ice  cream.  Serve  in  long-stem 
cocktail  glasses,  with  after-dinner  coffee  spoon, 
and  put  a  strawberry  in  center  on  top. 

This,  of  course,  is  not  a  drink,  but  is  never- 
theless a  fine  leader,  and  will  draw  trade  where- 
ever  introduced.  It  costs  little  to  make,  and 
affords  a  handsome  profit  for  the  labor  reauired 
in  making  it. 


KO.  126. 
GCXLDEN  ADE. 


Take  the  yolk  of  one  egg,  i  y2  ounces  Catawba 
Syrup,  a  little  cracked  ice  ;  shake.  Fill  the  glass 
with  milk,  and  shake  again.  Strain,  and  serve 
in  long,  thin  mineral  glass. 


NO.  127. 
SHIVER  ADE. 


This  drink  is  made  the  same  as  a  Golden  Ade, 
only  use  the  white  instead  of  the  yolk  of  the 
egg- 


SAXK'S  NEW  GUIDE.  79 

NO.    12S. 
CLARET  PUNCH 

i   quart  St.   Julien  Claret, 

1  pint  Catawba  Syrup, 
y2   pint  Catawba  Wine, 
juice  of  six  lemons, 
Sliced  lemons,  four ; 
Sliced  oranges,   four ; 

8  ounces  Raspberry  Syrup, 
4  ounces  Raspberry  Cordial, 

2  gallons  water. 

Add  sugar  to  suit  the  taste.     Serve  in  large 
punch  bowl. 


NO     129. 

FLOATING  ISLAND  PUNCH. 

2  quarts  Catawba  Syrup, 
i   pint  Sherry  Wine, 
i   pint  Simple  Syrup, 
y2     pint  fresh  strawberries, 
y2     pint  crushed  peaches. 

On  top  of  this  put  about  a  quart  of  nice  rich 
whipped  cream,  and  drop  on  top  of  the  cream  a 
few  strawberries.  Serve  as  a  syrup  from  the 
punch  bowl,  using  about  i  ^  ounces,  and  draw 
soda  on  top,  using  sweet  cream  or  ice  cream,  as 
desired. 


8o  SAXE'S  NEW  GUIDE. 

Floating  Island  Punch,  when  properly  made, 
is  very  attractive,  and  will  sell  itself  without  adver- 
tising, if  allowed  to  stand  in  punch  bowl  on  top  of 

dispensing  counter. 


NO.  130. 
PINEAPPLE  SMASH. 

Pineapple  Syrup  i  ounce,  powdered  sugar  i 
teaspoonful  ;  cracked  ice,  Lemon  Juice  i  tea- 
spoonful  ;  add  enough  plain  soda  to  fill  glass 
nearly  full.  Stir  with  spoon,  then  add  more  fine 
shaved  ice  till  glass  is  heaping  full ;  then  add  a 
little  grated  pineapple,  thin  slice  of  lemon,  sprig 
of  fresh  mint,  one  strawberry  and  two  straws. 
Serve. 


isro.  131. 

RASPBERRY  CORDIAL. 

Raspberry  Vinegar  i  ounce,  Raspberry  Syrup 
i  ounce,  little  cracked  ice ;  fill  glass  with  soda, 
stir  with  spoon  and  strain  into  mineral  glass. 


NO.  132. 
RASPBERRY  VINEGAR. 

Raspberry  Juice  .         .8  ozs. 

Cider  Vinegar  .  2     " 

Mix. 


SAXE'S  NEW  (a; IDE.  81 

NO.  133. 
ROMAN  PUNCH. 

Tumbler  half  full  cracked  ice,  Don't  Care 
Syrup  one  ounce,  teaspoonful  Lemon  Juice,  juice  of 
half  an  orange,  teaspoonful  sugar  ;  add  soda,  mix 
with  spoon,  and  then  top  off  with  shaved  ice. 
Add  strawberry  or  a  piece  of  pineapple,  and  a 
sprig  of  mint. 


NO.   134. 
SILVER  FIZZ. 

Don't  Care  Syrup  i  ounce,  Phospho-Guarana 
one  ounce,  the  white  of  an  egg,  little  cracked  ice, 
teaspoonful  Lemon  Juice.  Shake  well  and  add 
half  milk  and  half  soda  to  fill  glass. 

Mix  same  as  Egg  Phosphate  and  strain,  add- 
ing a  little  nutmeg. 


NO.    135. 
SHERBET  DE  EGG. 


Sherbet  Syrup  i  ounce,  i  whole  egg,  a  little 
Lemon  Juice,  little  Acid  Phosphate,  cracked  ice. 
Shake.  Add  soda  and  strain. 


82  SAXE'S  NEW  GUIDE. 

NO.  136. 
STRAWBERRY  G1LACE. 

Make   same   as    Pineapple    Smash,    only   use 
Strawberry  Syruo  instead  of  Pineapple. 


NO.  137. 
SELTZER  LEMONADE. 


Juice  of  one  whole  lemon,  tablespoonful  sugar, 
little  cracked  ice ;  stir  with  spoon,  add  Seltzer 
Water,  stir  again  and  strain. 


NO.  138, 
TULIP  PEACH. 


Make  the  same   as   Strawberry  Glace,  using 
Peach  Syrup  in  place  of  Strawberry. 


NO.  139. 
VICHY  EGG  SHAKE. 

Take  i  whole  egg,  little  cracked  ice,  and  about 
i  ounce  of  filtered  water,  Shake  thoroughly  and 
strain  into  tall  mineral  glass ;  then  add  Vichy 
Water  slowly  until  glass  is  full,  stirringwith  spoon 
while  drawing  the  Vichy.  This  is  a^reat  morn- 
ing drink. 


SAXE'S  NKW  GUIDE  83 

NO.  140. 

DRINKS. 


These  are  made  by  drawing  Soda  first  and 
then  adding  the  Syrup,  stirring  with  a  spoon  and 
serving  in  mineral  glass. 

For  instance,  in  making 


NO.  141. 
ORANGEADE. 

Draw  mineral  glass  l/%  full  plain  Soda;  then 
add  Orange  Syrup  i  ounce,  Lemon  Juice  i  tea- 
spoonful  and  stir  with  spoon  ;  then  serve. 

Pineapple,  Strawberry,  Raspberry,  Cranberry, 
etc.,  are  made  in  the  same  way. 


NO. 
WILD  CHERRY  PHOSPHATE, 

Very  Fine  and  a  Popular  Drink. 

Wild  Cherry  Extract  (  B.  &  C,'s)  4  ozs. 

Simple  Syrup  ...  i  gal. 

Fruit  Acid  ...  i  oz. 

Caramel  enough  to  color  slightly. 
Mix,  ar\^serve  as  a  still  drink  in  an  eight-ounce 
mineral  glass,    adding  the    Phosphate  last,  and 
stirring  with  a  spoon. 


84  SAXE'S  NEW  GUIDE. 

NO.  142. 
SOUR  DRINKS. 

These  are  served  still,  like  the  "  Ades,"  in 
mineral  glass,  but  contain  beside  the  Syrup  either 
Phosphate,  Lemon  Juice,  Lime  Juice  or  Lactart. 


NO.  143. 
CRANBERRY  PHOSPHATE. 

Very  Fine. 

Plain  Soda  .  .  7  oz. 

Cranberry  Syrup  .  i   " 

Acid  Phosphate  .  »  i    teasp'n 

Mix  and  serve. 


NO.  144. 
CRANBERRY  SYRUP. 

Cranberry  Juice  .  .    TO   oz. 

Fruit  Acid  .  .  i    " 

Gum  Foam       .  .  i     " 

Simple  Syrup,  .  .  i  gal. 

Mix. 


SAXE'S  M:\V  <;UIDE.  85 

NO.  145. 

;LEMON  PHOSPHATE. 

Serve  same  as  above,  using  Lemon  instead  of 
Cranberry  Syrup. 


NO.  146. 
IjACTART. 

This  is  an  Acid  similar  to  the  Acid  Phosphate, 
made  in  Boston,  and  put  up  in  y2  pint  bottles. 
It  can  be  used  in  same  proportion  as  Acid  Phos- 
phate in  making  Still  Drinks.  Lemon  and  Orange 
Lactart  are  very  nice  drinks. 


NO.  147. 
"SAXE'S  ORANGE  PHOSPHATE." 

The  Great  and  only  true  Orange  Phosphate  made. 

Plain  Soda,  .  .  /  oz. 

Saxe's  Blood  Orange  Syrup,  i    " 

Acid  Phosphate,  .          i  teaspoon. 

Mix. 


86  SAXF/S    NEW   GUIDE. 

NO.  148. 

PINEAPPLE  PHOSPHATE. 

Plain  Soda  .  .         7  oz. 

Pineapple  Syrup  .  i    " 

Acid  Phosphate  or  Lactart,  i  teaspoon. 

Mix. 

Peach,  Strawberry,  Raspberry    etc.,  are  made 
in  the  same  way. 


NO.  141). 
VICHY  PHOSPHATE. 

Draw  mineral  glass  nearly  full  Vichy  water ; 
then  add  teaspoonful  Acid  Phosphate.  Stir  with 
spoon  and  serve. 


NO.  150. 
LEMON  ICE. 

Juice  of  10  Lemons. 
Fruit  Acid       .  .  .  i  oz. 

Granulated  Sugar  .  .      3  Ibs. 

Cox's  Gelatine  (dissolved  in  hot 

water)         .  .  .  I  Box. 

Water  enough  to  make          .  i  gal. 

Mix,  and  freeze  in  2  gal.  Ice  Cream 
Freezer.  Serve  in  small  thin  glass 
mug,  or  in  a  cocktail  glass. 


SAXE'S  NEW  .GUIDE.  87 

NO.  151. 
ORANGE  ICE. 

Juice  of  3  Lemons. 
Juice  of  10  Oranges. 

Extract  Orange     .  .  i  oz. 

Fruit  Acid     .  .  i    " 

Cox's  Gelatine       .  .  i  box. 

Water  enough  for      .  .          i  gal. 

Granulated  Sugar      .  .  3  Ibs. 

Mix.     Freeze  and  serve  same  as  Lemon 
Ice. 


NO.  152. 

TONIC  DIUNKS— NO.  1. 

Angostura. 

Plain  Soda     .             .  .7  ozs. 

Simple  Syrup       .              .  i  oz. 

Angostura  Bitters,  about  .         20  drops. 

Acid  Phosphate     .          .  .    few  drops. 
Mix  and  serve. 

No.  2. 
Call  say  a. 

Plain  Soda         ...  7  ozs. 

Lemon  Syrup         .  I  oz. 

Elixir  Calisaya  Bark           .  J/6    " 

Acid  Phosphate                        .  few  drops. 
Mix  and  serve 


88  SAXE'S  NEW  GUIDE 

No.  3. 
Coca-Calisava. 

Plain  Soda     .  7  ozs. 

Syrup  Coca  Phosphate  .  i  oz. 

Acid  Phosphate       .  .       few  drops. 

Elixir  Calisaya  .  .       "         " 

Mix  and  serve. 


NO.  153. 
PERUVIAN  OK  OTTAWA  BEER. 

Peruvian   Beer  Extract  8  ozs. 

Granulated  Sugar  .         .      8  Ibs. 

Cold  Water  .  .10  gals. 

Put  in  a  i4-gallon  fountain  and  charge  to 
pressure  of  150  pounds.  Draw  through  Mineral 
Draught  Tube  into  a  large  pitcher  ;  allow  time 
to  settle,  then  pour  out  about  two-thirds  glass 
full  of  solid  liquid,  and  fill  glass  from  the 
Draught  Tube. 

This  makes  a  very  nice    drink. 


NO.   154. 
CARBONATED  MINERAL  WATERS. 

I  here  are  any  number  of  formulas  in  the 
market  for  making  artificial  Mineral  Waters, 
but  very  few  of  them  are  worthy  of  attention. 


SAXE'S  NEW  GUIDE.  89 

1  give  below  two  formulas  which  I  know  irom 
experience  to  be  good.  It  is  not  necessary  to 
keep  on  draught  more  than  two  carbonated 
minerals,  to  be  able  to  serve  any  kind  a  customer 
calls  for.  Vichy  will  answer  for  High  Rock, 
Deep  Rock  or  Seltzer,  and  Apollinaris  for 
Kissengen  or  White  Rock  Water. 


NO.    155. 
APOLUNARIS  AVATER. 

Chloride  Soda             .  280  gr'ns. 

Sulphate  Soda      .  .        180       " 

Carbonate   Magnesia  260       " 

Bi-Carbonate  Soda     .  760       " 

Carbonated  Water  .            4  pts 

Mix,  and  add  to  9^  gallons  water  ;  then 
charge. 


NO.  156. 
VICHY  WATER. 

Potass  Sulphate             .  1 20  gr'ns 

Sodium       '             .  80  " 

Phosphate            .  50  " 

Chloride       .  .       360  " 

Bi-carbonate         .  2187  " 

Ammonia  Carbonate  10  ' 


90  SAXE  S    NEW  GUIDE. 

Carbonic  Acid  Water  4  pts 

Mix,  and  let   stand  for  12  hours;  then  filter 
and  add  to  95^  gallons  water.     Charge. 


NO.  157. 
VANILLA  ICE  CREAM. 

Granulated  Sugar  .  ij^  pounds. 

Whole  Eggs  .  9 

Fresh  Milk         .  .  i   gal. 

Extract  Vanilla         .  .          i  y2  oz. 

Mix  sugar  and  eggs  together,  using  an  Egg 
Beater  ;  add  milk  and  partly  freeze  before  adding 
the  Extract  Vanilla. 

This  will  make  very  nearly  two  gallons 
fine  Ice  Cream,  when  frozen,  and  at  a  much  less 
cost  than  it  can  be  bought  for. 


NO.  158. 
EXTRACT 

Vanilla  Bean  (long)  .         .          ^  oz. 

Tonka      "       .        .  .         .     ^    " 

Granulated  Sugar  .                      i    " 

Dilute  Alcohol     .  .      y2  pt. 

Simple  Syrup  .  .           1A    " 


SAXES    NEW  GUIDE.  91 

Cut  the  Vanilla  and  Tonka  Bean  into  small 
pieces,  put  in  a  mortar  with  the  sugar  and  bruise  ; 
then  put  into  a  two-quart  bottle  and  allow  to 
macerate  for  two  weeks,  shaking  the  bottle  two 
or  three  times  each  day,  After  that  filter  and 
add  the  Syrup,  and  enough  caramel  to  give  the 
desired  color. 


NO.  159. 
STRAWBERRY  ICE  CREAM. 

Whole  eggs         .         .  9 

Pure  Cream  ...  2  qts. 

Granulated  Sugar       .  y2  Ib. 

Milk     ...  .  i  qt. 

Concentrated  Syrup  Strawberry     i  y2   pts. 

Fruit  Acid         ...  y2  oz. 

Beat  egg  and  sugar  together  thoroughly  ;  add 
cream  and  milk,  beating  thoroughly  again  ;  then 
add  the  Concentrated  Syrup  previously  mixed 
with  the  Fruit  Acid  and  freeze.  This  makes 
two  gallons  very  fine  Strawberry  Ice  Cream,  and 
costs  on  an  average,  not  including  labor,  about 
50  cents  per  gallon. 


NO.  16O. 
CONCENTRATED  STRAWBERRY  SYRUP. 

Strawberry  Juice          .         .          12  ozs. 
Cut  Loaf  Sugar     .          .  \y2  Ibs. 


92  SAXES    NEW  GUIDE. 

Heat  the  juice  in  a  porcelain-lined  kettle,  add 
the  sugar,  stir,  boil  for  a  moment  only  and 
strain  ;  then  put  in  a  strong  bottle,  cork  tightly 
and  keep  in  cool  place  until  used. 


NO.  161. 
CONCENTRATED  PINEAPPLE  SYKTJP. 

Make   same    as    Strawberry    Syrup,  only  use 
Pineapple  Juice. 


NO.  162. 

In  opening  a  bottle  of  fruit  juice  in  hot  weather, 
for  making  syrup,  either  make  enough  syrup  to 
use  the  entire  contents  of  the  bottle,  or  else  make 
into  a  concentrated  syrup,  as  the  ordinary  juice 
will  soon  spoil  when  once  opened  and  exposed  to 
the  air. 


NO.  163. 

CONCENTRATED    STRAWBERRY   SYRUP    MADE 
FROM    FRESH    FRUIT. 

In  seasons  when  Strawberries  are  cheap  it  will 
pay  to  make  up  several  gallons  of  Concentrated 
Syrup,  as  there  is  no  Strawberry  Juice  for  sale 


SAXES    NEW    GUIDE.  93 

in  the  market  that  can  compare  with  home-made 
goods  for  producing  the  true  flavor  of  the  fruit, 
when  made  according  to  my  formula. 

Take  a  quantity  of  dead  ripe  Strawberries  and 
express  the  juice  from  same  through  thin  Canton 
flannel  and  at  once  place  in  porcelain-lined  kettle 
and  bring  almost  to  the  boiling  point,  then  add 
cut  loaf  Sugar  in  proportions  of  i  j£  Ibs.  Sugar 
to  12  ounces  of  Juice;  allow  same  to  dissolve, 
then  bottle  and  seal  in  Champagne-shape  bottles. 

Use  in  proportion  of  i  quart  of  Concentrated 
Syrup  to  3  quarts  plain  Syrup  for  dispensing. 


NO.  164. 

CONCENTRATED      PINEAPPLE    SYRUP     MADE 
FROM    FRESH    FRUIT. 

Take  two  ordinary  sized  ripe  Pineapples, 
peel  off  outside,  slice  in  small  pieces,  put  into  a 
large  mortar,  with  about  y2  Ib.  cut  loaf  Sugar, 
rub  Sugar  and  Pineapple  with  pestle,  then 
transfer  to  porcelain-lined  kettle  and,  after  add- 
ing i  Ib.  more  cut  loaf  Sugar,  bring  almost  to  a 
boil  and,  after  Sugar  is  all  dissolved,  strain 
through  strainer  cloths  and  bottle  same  as 
Strawberry. 

Cherry,  Grape  and  Raspberry  Concentrated 
Syrup  made  same  as  Strawberry. 


94  SAXE'S    NEW    GUIDE. 


SAXE'S  NEW  DRINKS  FOR   1894. 


NO.  165. 
APRIL  BLOSSOM. 

Pine  Apple  Syrup,  .  i   oz 

Catawba  Wine  Dry     ,  .     ^    " 

Lime  Juice  .  .  %    " 

Raspberry   Syrup        ,  .     J4    " 

Cracked  Ice  .  .  l/*   glass 

Lemon  Juice    .  .  .     %    teasp'n 

Use  i2-ounce  soda  glass,  add  plain  soda  till 
glass  is  three  fourths  full,  (stirring  with  spoon 
while  adding  plain  soda,)  then  fill  glass  heaping 
full  with  cracked  ice,  and  decorate  with  fruit. 
Serve  with  straws. 


NO.  166. 
MAY    BELLS. 

Klub  Soda.  .  .  i   oz 

Jamaica  Ginger  Wine  .     y*     " 

Lime  Juice  .  .         i}6    teasp'n 

Serve  in   7-ounce  mineral  glass.     Still. 


SAXE'S    NEW    GUIDE.  95 

NO.  167. 
JUNE  TONIC. 

One  whole  egg. 
Cracked   Ice 

Lime  Juice  -  i    teasp'n 

Lemon   Juice  i         " 

Ginger  Fruit  \y2   ozs. 

Jamaica  Rum  2  dashes 

Shake    well  together,   then  add   plain   soda 

and    proceed    as  in    making  Egg  Phosphate, 

top  off  with  very  little  nutmeg. 


NO.  168. 
JITTjY  BRACER. 

Raspberry  Vinegar  y2  oz 

Catawba  Syrup  i  " 

Phospho-Guarana  Syrup  ^  " 
Serve  still. 


NO.    100. 
AUGUST    VITALIZBR. 

Don't  Care  Syrup  i  oz 

Jamaica  Rum  i  teasp'n 

Lemon   Juice  i       il 

Egg  i 

Klub  Soda  z  oz. 


96  SAXE'S    NEW    GUIDE. 

Cracked   ice.     Mix,  and  serve  same  style  as 
Egg  Phosphate. 


NO.  17O. 
SEPTEMBER    BLESSING. 

Crab  Apple  Syrup  y2   oz. 

Raspberry  Cordial      -  -     /^     " 

Ginger   Fruit  Syrup  i     " 

Jamaica   Ginger  Wine  •     ^     " 

Lime  Juice  i    teasp'n 

Lemon  Juice*  -  i        4< 
Cracked  Ice 

Serve    in    Soda  Glass  same  as    Pine  Apple 
Smash. 


NO.  171. 
OCTOBER  FAVORITE. 

Klub  Soda  Syrup  i   oz. 

Ginger  Fruit  Syrup  -     l/2     " 

Ginger   Wine  %     " 

Lime  Juice      -  -     l/%    " 

Serve   with    Carbonated  Waters       Still,  in 
7-ounce  mineral  glass. 


SAXE'S    NEW    GTIDK.  97 

NO.   172. 
IXHJISVIKLE    PUNCH. 

Ice   Cream  4  ozs. 

Don't  Care  Syrup      -  -   i  y2     4< 

Jamaica   Ginger  Wine      -          }/%     " 
Jamaica   Rum  -     y%    " 

Cracked  Ice  ;  small  amount. 
Fill  glass  with  sweet   milk,  shake  thoroughly, 
and  serve  with  little  nutmeg  on  top.     Use  long, 
thin  i2-ounce  glass. 


NO.   17.'5.  » 
NEW    ORLEANS    PUNCH. 

One  whole  egg. 

Cracked   Ice  2   lumps 

Don't   Care  Syrup     -  -  i]£   ozs 

Jamaica  Rum  y±     " 

Milk    enough    to     fill    the    Glass.       Shake 

thoroughly,  strain  and  serve  in  thin  Soda  Glass 

with  nutmeg  on   top 


NO.  174. 
CHERRY  ORANGE  PHOSPHATE. 

Saxe's  Blood  Orange  Syrup  i   oz. 

Wild  Cherry  Syrup    -  -     ]/2     " 


;  SAXE'S    NEW    GUIDE- 

Acid  Phosphate  I  teasp'n 

Plain   Soda, 
Serve  still  in  mineral  glass. 


NO.  175. 
GINGERADE. 

Jamaica   Ginger  Wine  y±   oz 

Raspberry  Vinegar      -  -     J^ 

Ginger   Fruit 
Plain  Soda 

Mix,  and  serve  still. 


NO. 

APPLEADB. 

Crab  Apple  Phosphate  Syrup         i  oz, 

Raspberry  Cordial  -     J^  " 

Klub  Soda  54  " 

Plain  Soda  -  5*A  " 

Mix  and  serve  still. 


NO.  177. 
NECTINE. 

Pine  Apple  Syrup  i  oz. 


Raspberry  Cordial 


SAXE'S    NEW    GUIDE. 


99 


Acid   Phosphate  i  teasp'n 

Lemon  Juice  y2        " 

Plain   Soda  51^  ozs. 
Mix,  serve  still. 


NO.  178. 
OR  ANGELA. 

Plain  Orange  Syrup  i  oz. 

Orange  Juice  -     y±  " 

Lemon   Juice  y%  " 

Raspberry  Cordial  -     ^  " 

Plain  Soda  - 
Mix,  and  serve  still. 


SAXE'S    NEW    GUIDE.  IQI 


SAXE'S  FORMULAS  FOR  HOT  DRINKS. 


NO.  179. 

This  branch  of  the  soda  business  is  still  in 
its  infancy,  but  is  gaining  a  little  each  year,  and 
in  towns  where  the  dispenser  is  justified  in  run- 
ning his  apparatus  all  winter  it  is  generally  best 
to  sell  Hot  Drinks;  also,  as  there  are  only  a  few 
Hot  Drinks  that  are  really  of  any  account,  I 
shall  give  only  my  formulas  for  those  that  are 
most  popular,  and  that  require  especial  care  in 
mixing.  Nearly  all  the  new  extracts  for  hot 
drinks  that  are  now  on  the  market  give  the 
formula  on  each  bottle  for  mixing,  so  it  will 
not  be  necessary  for  me  to  include  a  list  of 
these  drinks 

ivo.  iso. 

As  Hot  Soda,  or  what  is  called  Hot  Soda, 
does  not  require  Carbonated  Water ',  but  just 
plain  hot  water,  and  the  different  flavors,  it  is 
not  absolutely  necessary  to  have  an  elaborate 
outfit  for  dispensing.  Either  a  neat  hot  water 
urn,  or  a  counter  apparatus  with  hot  water  bath, 
arranged  for  direct  pressure,  will  do.  The  more 
elaborate  the  apparatus  the  more  attention  it 
draws,  same  as  in  Cold  Soda  Apparatus. 


IO2  SAXE'S    NEW    GUIDE. 

NO.  181. 

ARTICLES    NECESSARY  FOR  OPERATING  A 
HOT    SODA    APPARATUS. 

i  Cream  Pitcher,  Sugar  Bowl,  Chocolate 
Pitcher,  Keystone  Cream  Whipper,  Hot  Soda 
Mugs  to  hold  about  8  ounces,  long  Handled, 
Silver  Spoons,  Salt,  Pepper  and  Nutmeg 
Sprinklers,  Silver  or  Glass  Dish  for  Whipped 
Cream. 


NO.    182. 

The  principal  Hot  Soda  drinks,  or  the  ones 
most  popular  are:  Hot  Coffee,  Chocolate, 
Beef,  Beef  and  Celery,  Clam  Broth,  Oyster 
Juice,  Ginger,  Lemon  and  the  Egg  Drinks.  As 
Coffee  and  Chocolate  are  really  the  leaders, 
great  care  should  be  observed  in  the  matter  of 
small  details.  It  is  first  necessary  and  essential 
to  have  fine  Whipped  Cream,  for  both  drinks. 
The  Coffee  extract  should  be  the  best  that  can 
be  obtained,  also  the  Chocolate;  an  ordinary 
Coffee  or  Chocolate  Syrup  such  as  is  used  in 
cold  soda,  will  not  answer  for  these  two  drinks 
for  the  reason  that  in  getting  the  required 
strength  of  each  flavor,  so  much  syrup  would 
be  required  it  would  make  the  drink  too  sweet 
and  sickish.  If  my  formulas  are  carefully 


SAXFAS    NEW    GUIDE.  103 

observed  good  results  will  follow,  and  the  finest 
Hot  Chocolate  and  Coffee  in  the  world  will 
be  obtained. 


WHIPPED    CREAM. 

Take  about  one-half  pint  of  pure  rich  sweet 
cream,  put  it  on  ice  for  about  one  hour  or  till 
thoroughly  chilled,  then  whip  with  a  Keystone 
Whipper,  until  it  is  so  thick  and  heavy  it  will 
stand  alone.  It  is  not  necessary  or  best  to  use 
sugar  or  gelatine  in  whipping  cream,  provided 
you  can  get  pure  cream.  While  whipping  the 
cream,  keep  on  ice  all  the  time. 


NO.  184. 
SAXE'S  CONCENTRATED  COFFEE  EXTRACT. 

Take  one  pound  best  Mocha  and  Java  Coffee 
ground  coarse,  moisten  with  a  little  hot  water, 
then  put  into  a  half-gallon  conical  glass  per- 
colator, with  a  small  piece  of  absorbent  cotton 
in  the  bottom  to  .clear  the  liquid  as  it  passes 
through.  After  putting  coffee  into  percolator 
insert  a  cork  in  small  end,  or  outlet  of  same, 
then  pour  on  about  four  ounces  boiling  water 
and  allow  to  stand  twenty  minutes,  covering  top 
of  percolator  with  a  plate  or  anything  else 
suitable  for  the  purpose.  After  standing  twenty 


104  SAXE'S    NEW    GUIDE. 

minutes  remove  the  cork  from  small  end,  and 
pour  on  enough  more  boiling  water  so  that  you 
can  percolate  enough  for  one  pint,  no  more. 
What  runs  through  after  that  will  be  too  weak- 
Put  the  extract  in  a  pint  bottle,  cork  and  then 
put  on  ice  till  ready  to  use.  This  extract  will 
not  keep  over  a  week  or  ten  days,  unless  kept 
on  ice,  but  is  much  better;  that  is,  retains  the 
natural  aroma  of  the  coffee  much  better  than 
when  alcohol  is  used  for  preserving  it 


KO.  185. 
TO    SERVE    HOT    COFFEE. 

Put  one  tablespoonful  (or  more  if  required) 
Saxe's  Coffee  Extract  in  Soda  Mug,  then  add 
the  required  amount  of  cut  loaf  sugar  and 
sweet  cream,  if  desired;  stir  with  spoon  and 
gradually  add  the  hot  water  till  mug  is  nearly 
full,  then  top  off  with  heaping  teaspoonful  of 
Whipped  Cream.  (The  addition  of  fine 
Whipped  Cream  will  improve  this  drink 
fifty  per  cent,) 


180. 
HOT    CIIOCOJLATE. 

Put  one-half  ounce  Yabara  Choclate  Syrup, 
(see  my  formula  for  same,  on  page  40),  in  mug, 


SAXE'S    NEW    Gl'IDE. 


add  teaspoonful  sweet  cream,  then  the  Hot 
Water,  stirring  constantly  with  spoon  till  mug 
is  nearly  full,  then  add  Whipped  Cream  on 
top,  same  as  in  Hot  Coffee. 


Yabara  Chocolate  Syrup,  being  so  concen- 
trated, will  make  a  very  fine  Hot  Chocolate 
drink.  Another  good  formula  for  Hot  Choco- 
late is  to  use  powdered  Soluble  Chocolate^  two 
teaspoonfuls  cut  loaf  sugar  to  sweeten,  then 
add  hot  water  and  Whipped  Cream.  There 
are  many  good  manufactures  of  powdered 
Soluble  Chocolate  in  the  market  and  you  will 
have  no  trouble  in  getting  it  of  your  whole- 
sale house. 

NO.    187. 
HOT    LEMON. 

Make  a  Lemon  Syrup  from  my  formula  for 
Syrup  Lemon  cold,  only  use  double  the  quantity 
of  Oil  Lemon,  and  also  use  an  extra  heavy 
simple  syrup.  Use  one  ounce  of  this  syrup 
to  seven  ounces  hot  water. 


NO.    188. 
HOT    GINGER  SYRUP. 


Use  double    the  quantity  of  Saxe's  Ginger 
Extract  in  making  this  Syrup  (see  formula  for 


106  SAXE'S    NEW    GUIDE. 

Ginger  Extract),  and   an  extra    heavy  simple 
syrup.     Serve  same  as    Hot   Lemon. 


NO.   189. 
HOT  CLAM  BROTH. 

Two  tablespoonfuls  Clam  Juice,  same  of 
sweet  milk,  then  add  hot  water  till  mug  is  full, 
stir  with  spoon  and  add  salt  and  pepper  to 
suit  taste. 

NO.  190. 
HOT    CLAM  JUICE    AND   LEMON. 

One  tablespoonful  Clam  Juice,  one  teaspoon- 
ful  Lemon  Juice,  hot  water  enough  to  fill 
mug;  add  salt  and  pepper. 


NO.   191. 
HOT    BEEF    TEA. 

Take  one-half  teaspoonful  Liebig's,  Armour's 
or  any  other  reliable  solid  Beef  Extract;  put 
in  mug,  add  hot  water  slowly  till  dissolved,  then 
fill  mug  with  hot  water,  and  season  to  suit  taste. 


NO.  192 
HOT  BEEF    AND    CELERY. 

Two  teaspoonfuls  liquid  Beef  and  Celery,  add 
hot  water,  and  season  to  suit  taste.     Or  use 


SAXF/S    NEW    GUIDE.  107 

one-half  teaspoonful  Beef  Extract  (solid),  cup 
hot  water;  then  add  celery  salt,  and  season 
to  suit  the  taste. 


NO.  193. 
HOT  OYSTER  JUICE. 

One  ounce  fresh  juice  or  liquid  taken  from 
top  of  quantity  of  Oysters,  tablespoonful  sweet 
cream;  then  fill  mug  with  hot  water,  and  add 
a  small  piece  of  fresh  butter,  and  season  with 
salt  and  pepper. 


NO.  194. 
HOT    EGG    PHOSPHATE. 

Break  a  fresh  egg  into  shaker,  add  a  small 
piece  of  ice  to  break  the  yolk  of  the  egg  in 
shaking,  then  add  one  ounce  strong  Lemon 
Syrup,  one  teaspoonful  acid  Phosphate;  shake 
thoroughly,  then  pour  into  hot  soda  mug,  and 
add  hot  water;  top  off  with  nutmeg. 


NO.   195. 
HOT  EGG  LEMONADE. 

Same  as   Egg  Phosphate,  only  add  two  tea- 
spoonfuls  Lemon  Juice. 


108  SAXE'S    NEW    GUIDE. 

NO.  196. 
HOT  EGG  PUNCH. 

Serve  in  Long  Thick  Soda  Glass. 
Take  four  ounces  hot  milk,  one  and  one- 
half  ounces  Saxe's  Don't  Care  Syrup,  (see 
formula  for  Don't  Care  Syrup),  one  whole  egg, 
shake  the  egg  first  with  the  syrup  and  a  little 
cracked  ice,  then  add  the  hot  milk,  and  a  tea- 
spoonful  or  more  Jamaica  Rum,  (as  may  be 
required),  pour  from  shaker  to  glass,  and  back 
again,  four  or  five  times,  last  pour  leave  in 
glass,  anci  after  putting  glass  in  holder,  add  hot 
water  and  stir  with  spoon;  top  oft  with  nutmeg. 
This  makes  a  fine  drink  when  a  person  is  feeble 
or  has  been  exposed  to  the  cold. 


NO.  197. 
MANITOBA    PUNCH. 

Take  one  ounce  Jamaica  Ginger  Wine,  one 
tablespoonful  French  Brandy,  one  teaspoonful 
Vermouth,  eight  ounces  hot  milk,  proceed  same 
as  in  making  Egg  Punch. 


NO.    I9S. 
HOT  LIME  JUICE  FLIP. 

Two  teaspoonfuls  Lime  Juice,  one  teaspoon- 
ful Jamaica  Ginger  Wine,  one  ounce  and  one- 
half  Ginger  Fruit  Syrup,  (see  formula  for 


SAXE'S    NEW    GUIDE.  1 09 

Ginger  Fruit  Syrup), one  egg;  shake  the  Egg, 
Syrup  and  Lime  Juice  together,  then  add  the 
Ginger  Wine,  put  into  the  soda  Glass,  and 
add  hot  water;  top  off  with  nutmeg. 


NO.   191). 
HOT  MALTED   MILK. 

Two  teaspoonfuls  Malted  Milk,  add  hot 
water,  stir  with  spoon,  then  add  salt  and 
pepper  instead  of  sugar.  This  makes  a  very 
nice  palatable  drink  (using  salt  and  pepper 
in  place  of  sugar)  for  invalids  and  convales- 
cents. 

NO.  liOO. 
HOT  NERVINE. 

One-half  ounce  Ginger  Fruit  Syrup,  one 
ounce  Phospho-Guarana  Syrup,  teaspoonful 
Lime  Juice,  add  hot  water,  stir  with  spoon 
and  serve. 

Almost  any  of  our  cold  drinks  can  be 
served  hot  by  using  same  formulas  only  sub- 
stituting hot  water  for  cold  carbonated  water, 
and  then  following  the  general  idea  as  given 
in  the  foregoing  formulas  for  hot  drinks. 
However,  I  hardly  think  it  is  advisable  or 
best  to  have  more  than  ten  or  fifteen  hot 
drinks  on  your  list,  as  this  number  covers 
nearly  all  that  are  really  of  any  account. 


HO  SAXES    NEW  GUIDE. 

NO.  2O1. 

FORMULA    FOR    CLEANING    ICE-CREAM    SODA 

GLASSES. 

Take  ^  pound  Fuller's  Earth  and  rub  up  with 
a  little  water,  making  a  thin  paste.  Wet  a  small 
sponge  with  the  paste  and  apply  to  the  glass. 
Two  or  three  rubs  will  be  sufficient ;  then  rinse 
in  clean  water,  and  the  glass  will  shine  like  burn- 
ished steel  and  retain  its  luster  after  drying. 

I  have  tried  nearly  everything  in  the  market 
for  cleaning  glasses  that  have  been  used  in  serv- 
ing ice-cream  soda,  but  never  yet  found  any- 
thing that  satisfied  me  until  I  used  Fuller's 
Earth.  Try  it.  The  cost  is  almost  nothing,  but 
the  effect  is  everything. 

If  my  instructions  in  regard  to  making  syrups 
and  in  mixing  fancy  drinks  are  closely  followed, 
a  new  man  in  the  business  can  soon  learn  to  be 
an  expert.  A  little  good  common  sense  and  a 
natural  tendency  to  be  neat  and  quick  about  your 
work,  with  the  aid  of  "Saxes  Guide"  is  all  you 
need. 


On  the  following  pages  you  will  find  a  few  adver- 
tisements in  regard  to  Soda  Water  Apparatus  and 
Specialties*  All  first  class  houses  and  reliable  in 
every  way. 


ATTENTION! 


The  Cut  of  Saxe's  Practical 
Sink,  Ice  Box  and  Drain  on  page 
29  is  worth  your  special  attention. 

It  was  designed  and  built  after 
long  and  careful  study,  to  pro- 
duce the  best  results  in  keeping 
glasses  clean,  and  clean  running 
water  all  the  time,  when  doing  a 
Soda  business  of  from  Two  to 
Three  Hundred  Dollars  a  day. 
No  other  sink  ever  made  can 
accomplish  what  this  one  has 
done  in  saving  of  labor  and  time^ 
during  a  big  rush.  Now  in  use 
at  some  of  the  largest  Soda 
Stands  in  Chicago. 

(SEE  NEXT  PAGE.) 


We  will  build  you  one  of  Saxe's 
Practical  Sinks,  like  cut  shown 
on  page  29,  for  prices  as  stated 
below: 

5  feet  long,  1 2  inches  wide,  with 
one  Ice  Box,  one  Sink  and  Cor- 
rugated   Drain,  including    Patent 
Glass  Washer,     Price,  $38,00. 

10  feet  long,  18  inches  wide,  2 
Sinks,  2  Patent  Glass  Washers 
and  2  Ice  Boxes, with  Bottle  Rings 
for  16  Bottles  and  space  for  Ice 
Cream,  Price,  $70.00. 

6  feet  long,  16  inches  wide,  1 
Drain  in  Center,   Ice  Box,  with  6 
Bottle  Rings  at  one  end  and  Sink 
at  the  other,  with  1    Patent  Glass 
Washer.     Price,  $45,00. 

ADDRESS 

The  Saxe  Guide  Publishing  Co. 

409   DEARBORN    STREET,  CHICAGO. 


CHICAGO.  WAUKESHA. 

ALMANARIS, 

Peerless  WaiikesQa  Water. 

Highest  Located  Spring  in  Waukesha,  Wis.,  U.  S.  A. 

Main  Office.  275  Kinzie  St.  CHICAGO. 


ALMANARIS    GINGER    ALE 

SUPERIOR     TO     ALL    OTHERS. 


HOW    TO    MAKE    GOOD    SODA   WATER. 

1.  Purchase  one  of  our  Patent  Apparatus  for  Fountain  Charging. 
It  is  unequaled  for  the  purpose  for  which  it  was  designed. 

2.  Connect  the  same  to  one  Drum  of  our  Chemically  Pure  Liquid 
Carbonic  Acid. 

3.  Shake  2  Ibs.  of  Liquid  Carbonic  Acid  into  your  Fountain,  pre- 
viously filled  with  10  gallons  of  "Aqua  pura"  and  "Hey  Presto." 

4.  You  are  in  possession  of  the  best  Plain  Soda  dispensed  in  your 
city.  Write  for  Catalogue  and  further  particulars. 

LIQUID  CARBONIC  ACID  MANUFACTURING  CO. 

437-445  Illinois  St.,        I        Benvenue  Station.        I        3417-3427  Bernard  St. 
Chicago,  111.  Pittsburgh,  Pa.  St.  Louis.  Mo. 


STEEL  FOUNTAINS. 


The  Only  Absolutely  Safe  Fountain  in  tne  Market. 


Our  STEEL  FOUNTAINS  have 
now  been  on  the  market  for  more 
than  twelve  years;  they  have  been 
thoroughly  tested,  and  are  pro- 
nounced to  be  the  safest  and  most 
durable  Fountains  manufactured. 
They  are  made  of  steel,  rolled  ex- 
pressly for  the  purpose  and  are  lined 
with  extra  heavy  pure  sheet  block 
tin  in  the  most  approved  manner, 
insuring  absolute  protection  from 
contamination. 

Owing  to  the  '  'PECULIAR  METH- 
OD" of  constructing  the  ordinary 
Fountain,  the  head  and  bottom  can- 
not be  riveted  to  the  cylinder — this 
explains  the  statement  made  by  its 
promoters  that  "rivets  are  not  neces- 
sary." Our  J  NOVEL  METHOD  of 
making  '  'Iron  Clad"  Steel  Fountains 
enables  us  to  use  rivets,  AND  WE  USE 

THEM  BECAUSE  EXPERIENCE  HAS 
SHOWN  THAT  FOUNTAINS  NOT  HAV- 
ING THE  HEADS  AND  BOTTOMS  RIV- 
ETED TO  THE  CYLINDER  ARE  LI  A. 
BLE  TO  DISASTROUS  EXPLOSIONS. 


IRON  CLAD  MFC.  CO. 
22  Cliff  St.,  N.  Y 

PETER  DeLACY,  Manager  Fountain  Department. 


Readers,  please  mention  The  Saxe  Guide,  when  writing  or  buying. 


/ 

NS* 


HEADQUARTERS  FOR 

Vanilla 


Bssential  Oils 


HIGHEST  QUALITY 
LOWEST  PRICES 
LARGEST  STOCK 


WRITE  FOR  SAMPLES 
AND  QUOTATIONS 

John  Block!  Drug  Co, 

IMPORTERS  AND  EXPORTERS 
1O8&  1  1O  Randolph  St.  CHICAGO, 


SODA  WATER  APPARATUS 

The  Most  Modern  Dispensing  Apparatus. 


Excels  all  others  in  rapidity,  convenience,  economy,  simplicity  and  style. 
Catalogue  mailed,  on  application,  to  intending-  purchasers. 

LlPDinGOU  &  GO.,  ruiiadelphla,  Pa. 


j  CHICAGO,  341  and  343  Dearborn  St. 
':  /  San  Francisco,  55  Stevenson  St, 


St,  Louis,  1130  PineSt, 
Boston,  28  Portland  St. 


HAVE  YOU  A  SODA  APPARATUS? 

[f  so  we  haye  a  MACHINE  that  will  SAVE  you  DOLLARS  where 
it  COSTS  you  CENTS. 

This  is  no  speculation,  it  is  simply  a  necessity. 

It  is  a  time  saver 
A  money  savet* 
You  uuant  it 
It  is  a  dandy 
book  at  it 
Ordet*  at  once 
It  does  the  uuortk 

Every  Soda  Fountain  should  have  one.  It  is  the  only  WASHER 
and  RINSER  on  the  market  that  will  do  the  work, 

Bear  in  mind  that  this  machine  is  not  merely  .an  ornamental 
(but  useless)  rinser,  it  is  a  WASHER  and  a  RINSER,  Why  waste  time 
in  washing  your  glasses  in  a  sink  of  water  that  is  dirty  after  five 
minutes  use?  Our  machine  will  save  you  space,  labor,  time  and 
money,  Give  your  customers  clean  glasses  and  instantaneous  ser- 
vice, and  avoid  the  accumulation  of  a  sink  full  of  dirty  water.  It 
is  done  by  our  Machine  "  in  the  twinkling  of  an  eye."  Does  it 
require  warm  water  ?  No  Sir. 

We  can.wash  any  soda  water  glass  (cream,  chocolate,  etc.,  etc.), 
in  a  moment.  Does  our  Machine  get  out  of  order?  No  Sir.  Sim- 
plicity is  one  of  its  cardinal  virtues.  Brushes  furnished  for  any 
shape  of  glass. 


MINIMUM  GOST. 


MINIMUM  EFFORT. 


MAXIMUM  RESULTS. 


You  simply  insert  the  glass,  press  slightly  on  the  bottom  and 
the  brushes  and  water  act  immediately  upon  the  entire  surface  of 
th«'  ulass.  The  moment  y<  u  withdraw  the  glass  the  machine  stops, 
completely  shutting  oft'  the  water. 

Kridorsed  by  every  one  who  has  used  it. 


MANUFACTURED     BY 


GRAND  RAPIDS  TUMBLER  WASHER  CO. 


Send  for  Prices  and 
Further  Particulars. 


GRAND  RAPIDS,  MICH. 


TO  WHOM  IT  MAY  CONCERN. 


This  is  to  certify  that  I  have 
used  the  Grand  Rapids  Tumbler 
Washer  and  Rinser,  and  consider 
it  practical,  reliable  and  a  great 
time  saver  in  cleaning  glasses  at 
a  Soda  Stand.  It  does  the  work 
very  thoroughly  and  without  any 
muss  or  slop.  A  good  Tumbler 
Washer  at  a  Soda  Stand  is  as  im- 
portant as  good  drinks,  and  clean, 
neat  Dispensers.  I  take  pleasure 
in  recommending  this  Washer  to 
my  friends  and  patrons. 


GREAT 
INVENTION 


CELEBRATED    PATENT 


FILTER  BAGS 


In  Shape 


of  Liquids. 


THE  VICTOR  BAROTHY  BOTTLERS  SUPPLY  CO. 

409  Dearborn  Street,  CHICAGO. 


»S    AM)    PRICES: 


1     Gallon 

§1          " 
5     "    ; 

8 


....$1.50 

....     2.50 

....    3.75 

.     5.00 


ANY   SIZE   MADE  TO   ORDER. 


Felt  Filter  Bags  all  Sizes.  Send  for  Price  List. 


SET  N  N  ESS  CHEMICAL  Co. 

MANUFACTURERS  AND  DISTILLERS  OF 

Pure  Fruit  Juices  ^Fountain  Extracts 


Blackberry,     Strawberry,     Pineapple,     Raspberry,     Peach,        Orange, 
Grape,  Lemon,  Cherry,          Sarsaparilla,  Nectar,       Banana, 

Mead,  Vanilla,  Acid  Phosphate  (Corap.)     Sparkling  Foam, 

Fruit  Colors,  etc, 

Our  Juices  are  skillfully  prepared  from  the  choicest  of  Fruit,  and  equal 
to  any  in  the  market,  and  are  warranted  pure  and  free  from  any  foreign 
matter.  Put  up  in  Champagne  Quarts,  per  doz.,  $6.00. 

In  3  doz.  lots,  5  per  cent,  discount ;  in  6  doz.  lots,  10  per  cent,  discount. 

Order  through  your  Wholesale  Drug  House,  or  direct 


SETHNESS  CHEMICAL  CO.,  262-8  N.  Curtis  Street, 


CHICAGO. 


Rowe's  Improved  Automatic 


TUMBLER 
WASHER 

Washes  jeach  Glass  with  Fresh  Water. 
It  will  help  your  trade. 
Easily  Attached.    Automatic  in  Action. 
Simple  as  a  Faucet. 

L  L.  ROWE.  Manufacturer, 
18  HOWARD  ST.,     -    BOSTON,  MASS. 


Rock 
Candy  Syrup 

We  are  the  only  firm  in  the  United  States 
engaged  exclusively  in  the  manufacture  of 
Rock  Candy  and  Rock  Candy  Syrup. 

Every  one  of  our  competitors  has  been 
compelled  to  add  "side  lines  to  help  pay  ex- 
penses during  the  dull  season,"  as  one  of  them 
puts  it.  We  have  no  "side  lines"  and  no  dull 
season.  We  are  busy  all  the  time  manufact- 
uring only  two  articles — Rock  Candy  and 
Triple  Refined  Rock  Candy  Syrup. 

We  allow  .the  retailer  a  handsome  special 
rebate  for  quantity ;  whether  he  orders  our 
Svrup  through  his  wholesaler  or  of 

Dryden  &  Palmer, 
New  York. 


SAXE'S 
PHOSPHO-GUARANA 

WITH    CELERY 

Will  bring  trade  that  you  could  never  get  for 
ordinary  soda. 

It's  a  great  Thirst-Quencher  and,  as  the  name 
indicates,  is  excellent  for  Nervous  or  Sick  Headache. 

People  soon  learn  to  like  this  drink,  and  will 
walk  out  of  their  way  to  get  it. 

Send  for  a  case,  and  ask  for  Cloth  Banner 
Sign  FREE, 


Price  per  Case  of  One   Dozen  Quart  Bottles,  $6 
Twenty-five  Drinks  in  each  Bottle. 


BEACH  &  CLARRIDQE, 

BOSTON, 
Or  324  Dearborn  St.,  CHICAGO. 


BOSTON,    MASS. 

Wish  to  inform  the  public  of  their  Branch 
at  Chicago  for  the  purpose  of  supplying-  im- 
mediate demands.  Will  always  have  in  stock 
a  full  assortment  of  the  celebrated  brand 
of  B.  &  C.  Soda  Water  Flavors  and  Fruit 
Juices.  We  wish  to  call  especial  attention 
to  our  Acme  Lemon  Extract,  one  ounce  to 
the  gallon,  which  produces  a  fine  Lemon 
Flavor;  also  the  B.  &  C.  Orange,  Ginger  Ale 
Klub  Soda,  Crab- Apple  Juice,  Peach  Cream 
and  Liq.  Chocolates  are  worthy  of  your 
notice.  

OFFICE  AND  SALESROOM 

200  to  210  MONON  BUILDING 

324  Dearborn  Street,  CHICAGO,  ILL. 

J.  fl.  HARDER,  Agent. 


ble  can  be  saved  by 
using  this  Index.    It 
gives  the  number  of 
each  formula,  not  the 
page. 

INDEX 

carefully,  as   it    will 
remind  you  of  many 
profitable  and  popu- 
lar   drinks   that   you 
may  want  to  try. 

NO. 

Art  of  mixing 14 

Ades,  orange  and  others 141 

Carbonated  water,  how  made 6 

Cleaning  soda  glasses 163 

Charging  founts 2-4 

Tuft's  formula 7 

Saxe's         "       8 

Best  method 10 

Cream  cans 19 

Cream  Puff,  how  to  dispense 124 

Drawing  soda,  how  to  draw  solid 123 

Essence  Coffee 99 

Jamaica  ginger 46 

Lemon 60 

Nectar  No.  i 63 

Orange  (Saxe's) 69 

Mexican  sarsaparilla 62 

Peppermint 61 

Sarsaparilla 86 

Vanilla 158 

Experience  of  author I 

Egg  drinks,  how  to  make  properly 101 

Fancy  mixed  drinks 90 

Almond  sponge 91 


INDEX. 

Fancy  Mixed  Drinks. — Continued.  NO. 

Boston  flip 92 

Chocolate  phosphate 93 

Claret  punch 128 

Coca  phosphate 94 

Coca  egg  phosphate 96 

Charlotte  russe 97 

Coffee  bousshea 98 

Cream  shake 100 

Egg  phosphate  (Saxe's) 103 

"      lemonade 104 

"     nog 105 

€i      chocolate 106 

"      calisaya 107 

«      flip 108 

Frozen  cream 109 

Flowing  stream no 

Floating  island  punch 129 

Golden  fizz 114 

Golden  ade 126 

Ice-cream  shake 115 

Lime  juice  flip 1 16 

Milk  shake 117 

Mint  freeze 122 

Mint  julip 118 

Orgeat  a  la  egg 119 

Punchine 120 

Pineapple  smash 130 

Pineapple  glace / 125 

Raspberry  cordial 131 


124 


INDEX. 


Fancy  Mixed  Drinks. — Continued.  NO. 

Raspberry  vinegar 132 

Razzle  dazzle 113 

Roman  punch 133 

Royal  cabinet 1 1 1 

Silver  fizz 134 

Silver  ade 127 

Sherbet  de  egg 135 

Strawberey  glace 136 

Seltzer  lemonade 137 

Tacoma 112 

Tulip  peach 138 

Vichy  egg  shake 139 

Fountain,  how  to  make  attractive 25 

Fruit  acid 31 

Ginger  ale  (Belfast) 47 

Gum  foam 30 

How  to  draw  trade 12 

How  to  draw  soda 13 

How  to  draw  ice-cream  soda 14 

How  not  to  be  out  of  goods 20 

Ices — 

Lemon  ice 150 

Orange  ice 151 

Ice  cream 

Strawberry 150 

Vanilla 157 

Ice,  shaved,  in  soda 21 

Jamaica  ginger  wine 52 

List  of  drinks 27 


INDEX.  125 

NO. 
Mineral  water,  carbonated 154 

"             Apollinaris 155 

"             Vichy 156 

Opening  bottled  fruit  juices 162 

Peruvian  or  Ottawa  Beer 153 

Re-lining  founts . . .  > 26 

Running  water  at  founts 24 

Soda— 

"          How  to  keep  cool 22-23 

"  Trade 5' 

"  Two  kinds  of 17 

Still  drinks 15-149 

How  to  make 16 

Orange  and  others 141 

Sour  drinks . . .- 142 

Cranberry  phosphate 143 

Lemon  "  145 

Lactart  "  (Saxe's) 146 

Orange  phosphate 127 

Pineapple  "  148 

Vichy  149 

Wild  cherry  phosphate 1.41 /4 

Syrups,  simple 29 

Ambrosia 33 

Banana 34 

Base  of  flavored 28 

Chocolate  No.  i  (Saxe's) 35 

No.  2  " 36 

"  Yabara 37 

Coca-phosphates 95 


126  INDEX. 

Simple  Syrups. — Continued.  No 

Coffee , 38 

Cranberry 1 44 

Currant,  red , 39 

Crabapple  cider 41 

Cream 43 

Diamond 42 

Don't  Care 44 

Ginger 45 

'  *     Canton 40 

"     fruit 48 

"     fizz 49 

Hock  or  claret 50 

Honey  dew. 51 

Klub  soda e ,  53 

Lemon  (Saxe's) ......  54 

"       sherbet 56 

Mountain  dew 57 

"          pink 58 

Nectar  No.  1 64 

No.  2... 65 

Nectarine 66 

Orgeat 67 

Orange 68 

"       sherbet   70 

"       (blood)  phosphate 71 

Opera  bouquet 72 

Pineapple  No.  i 73 

tf          No.  2 74 

Punchine..                                         121 


INDEX.  127 

Simple  Syrups. — Continued.  NO. 

Raspberry  No.  i 75 

No.  2 76 

Razzle  dazzle 77 

Sarsaparilla 85 

•                         "          Mexican 59 

Strawberry  No.  i 79 

No.  2 80 

Swizzle  fizz 3 1 

Solferino 82 

Sherbet  No.  i 83 

"        No.  2 84 

Vanilla 87 

cream 88 

Tinct.  curcuma , 55 

Tonic  drinks 152 

Syrups,  concentrated — 

Strawberry 1 60 

Wild  grape 89 

Pineapple 161 


128  INDEX. 

SAXE'S  NEW  DRINKS  FOR  1894. 

PAGE. 

Appleade 98 

April  Blossoms 94 

August  Vitalj/er 95 

Cherry  Orange  Phosphate 97 

Gingerade 98 

July  Bracer 95 

June  Tonic 95 

Louisville  Punch 97 

May  Bells 9^ 

New  Orleans  Punch 97 

Nectine 98 

October  Favorite 96 

Orangena 99 

September  Blessing 96 

SAXE'S  FORMULAS  FOR  HOT  DRINKS. 

Articles  necessary  for  operating  a  Hot  Soda  Water  Appa- 
ratus   102 

Instructions iot-3 

Hot  Chocolate 104 

Hot  Lemon 105 

Hot  Ginger  Syrup -      105 

Hot  Clam  Broth 106 

Hot  Clam  Juice  and  Lemon 106 

Hot  Beef  Tea 106 

Hot  Beef  and  Celery 106 

Hot  Oyster  Juice 107 

Hot  Kgg    Phosphate 107 

Hot  Egg  Lemonade 107 

Hot  Egg  Punch 108 

Hot  Lime   Juice  Flip 108 

Hot  Malted  Milk 109 

Hot  Nervine 109 

Manitoba  Punch 108 

Saxe's  Concentrated  Coffee  Extract 103 

To  Serve  Hot  Coffee 104 

Whipped  Cream 103 


Formula  for  cleaning  Ice  Cream  Soda  Glasses no 


WHEN 


Attractive  Designs,  Purity  of  Bev- 
erages, Durability  of  Construction, 
Convenience  of  Operation,  Clean- 
liness, Economy  in  the  Use  of  Ice, 
and  the  most  intense  degree  of 
coldness 


CEASE  TO  BE  IMPORTANT 

in  the  Construction  of  Soda  Water   Apparatus, 


cease  to   lead  all  competitors 

BUT  NOT  UNTIL  THEN. 

Viewed  by  experts  in  the  light  of  modern  require- 
ments, 

PUFFER'S  FRIGID  APPARATUS 
is  the  best  apparatus  manufactured. 

SEND   FOR    FULL   ILLUSTRATED 


THIS  BOOK  IS  DUE  ON  THE  LAST  DATE 
STAMPED  BELOW 


RENEWED  BOOKS  ARE  SUBJECT  TO  IMMEDIATE 
RECALL 


L-CAN 

SENT 

MAR  2  0 1394 

'S  AFTER  RKtElPt 


So 


. 


H 


UC  ILL 

APR  2  7  1994 

RETURNED 


ai 


pairs 


LIBRARY,  UNIVERSITY  OF  CALIFORNIA,  DAVIS 

Book  Slip-50m-5,'70(N6725s8) 458 — A-31/5 


o. 


ns 


THE  VICTOR  BAROTHY  BOTTLERS  SUPPLY  CO, 

409  Dearborn  Street,  CHICAGO. 


N?  768089 


TP630 
Saxe,   D.W.  S27 

Saxe's  New  Guide,  1894 

or  Hints   to  soda 
water  dispensers. 

lop  IN  CASE. 

essentia 
select  cl 
BKACH < 
ing  spec 
surpasse  LIBRARY 

UNIVERSITY   OF   CALIFORNIA 
preparal  DAVIS 

the  most ..^.^.^..to.     .  ^....v^m.^  1/1  urc  n  i^iicsi  um 

substantiate  their  claims  as  to  the  superiority  of  iheir  products. 
They  use  only  pure  and  wholesome  ingredients,  and  believe  in 
selling  at  reasonable  prices.  Their  preparations  may  in  some 

cases    appear    high,  but  remember   that  practically;  they  are  not 

\ 

so,  as  their  purity  and  high  concentration  make  them  much  more 
economical,  and  in  every  way  most  desirable.  On  application 
Beach  &  Clarridge  will  mail  you,  free  of  charge,  their  latest  cata- 
logue, containing  the  most  complete  list  of  Soda  Watej-  Flavors, 
Fruit  Juices,  Extracts,  Essences,  Tinctures,  Bitters,  Fruit  and 
Essential  Oils,  Fruit  Acids  and  Vegetable  Colors,  e^er  published, 
also  their  copyright  formulas  of  Boston's  moss,  popular  mixed 
drinks. 

BEACH  &  CLARRIDGE, 

Boston,  flass.,  U.  S.  A. 


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